Comparison of antioxidant and anti-inflammatory activity of raw garlic, black garlic, and puffed garlic - koreascholar

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Comparison of antioxidant and anti-inflammatory activity of raw garlic, black garlic, and puffed garlic

Hye-Jung Yang, Sung-Won Choi, Chang-Nam Kim, Moo-Yeol Baik

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/418050

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2022.11)
p.135

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Hye-Jung Yang(Department of Food Science and Biotechnology, Kyung Hee University)
Sung-Won Choi(Department of Food and Culinary Arts, Osan University)
Chang-Nam Kim(Department of Hotel Baking Technolygy, Hyejeon College)
Moo-Yeol Baik