Total polyphenol, flavonoid, curcuminoids contents, and antioxidant activity of nurungji added with turmeric powder according to heating condition

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Ji-Eun Yong(Dept. of Food Science and Technology, Seoul National University of Science and Technology)
Se-Yeon Hong(Dept. of Food Science and Technology, Seoul National University of Science and Technology)
Sung-Tae Kang(Dept. of Food Science and Technology, Seoul National University of Science and Technology)

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