Inhibitory effect of Citrus Reticulata Blossom essential oils on tyrosinase activity and melanin formation

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Ji Yoon Cha(Research Group of Food Processing, Korea Food Research Institute, Department of Biotechnology, Korea University)
Sera Kim(Research Group of Food Processing, Korea Food Research Institute)
Min-Cheol Kang(Research Group of Food Processing, Korea Food Research Institute)
Hae Won Jang(Department of Food Science and Biotechnology, Sungshin Women's University)
Yun-Sang Choi(Research Group of Food Processing, Korea Food Research Institute)

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