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1 Ergebnisse
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Changes in the phenolic compounds and antioxidant activitie..:
Park, Seo-Yeon
;
Jang, Hye-Lim
;
Lee, Jong-Hun
...
Food Science and Biotechnology. 26 (2017) 1 - p. 105-112 , 2017
Link:
https://doi.org/10.1007/s10068-017-0014-5
RT Journal T1
Changes in the phenolic compounds and antioxidant activities of mustard leaf (Brassica juncea) kimchi extracts during different fermentation periods
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s10068-017-0014-5&Exemplar=1&LAN=DE A1 Park, Seo-Yeon A1 Jang, Hye-Lim A1 Lee, Jong-Hun A1 Choi, Youngmin A1 Kim, Haengran A1 Hwang, Jinbong A1 Seo, Dongwon A1 Kim, Sanghee A1 Nam, Jin-Sik PB Springer Science and Business Media LLC YR 2017 SN 1226-7708 SN 2092-6456 JF Food Science and Biotechnology VO 26 IS 1 SP 105 OP 112 LK http://dx.doi.org/https://doi.org/10.1007/s10068-017-0014-5 DO https://doi.org/10.1007/s10068-017-0014-5 SF ELIB - SuUB Bremen
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