Antioxidant activity of different parts of Dolsan Leaf Mustard-Reference-Cited by-同舟云学术

Antioxidant activity of different parts of Dolsan Leaf Mustard

Published:2016-10 Issue:5 Volume:25 Page:1463-1467
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Oh SunKyung,Kim KiWoong,Choi MyeongRak

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-016-0227-z.pdf

Reference29 articles.

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4. Sadaki O. The development of functional foods and materials. Bio-industry 13: 44–50 (1996)

5. Park MJ, Jeon YS, Han JS. Fermentation characteristics of mustard leaf kimchi added green tea and pumpkin powder. J. Korean Soc. Food. Sci. Nutr. 30: 215–221 (2001)

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