Antioxidant and Anti-inflammatory Activity from Fermented Root Vegetables - koreascholar

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Antioxidant and Anti-inflammatory Activity from Fermented Root Vegetables

Seung Mi Shin, Young Sook Kil, Min Ju Ahn, Hyoung Jae Ahn, Young Min Goo

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/428828

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학술대회 및 심포지엄

2023년 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2023.11)
p.195

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Seung Mi Shin(Gyeongnam Anti-aging Reserch Institute, Republic of Korea)
Young Sook Kil(Gyeongnam Anti-aging Reserch Institute, Republic of Korea)
Min Ju Ahn(Gyeongnam Anti-aging Reserch Institute, Republic of Korea)
Hyoung Jae Ahn(Gyeongnam Anti-aging Reserch Institute, Republic of Korea)
Young Min Goo(Gyeongnam Anti-aging Reserch Institute, Republic of Korea)