Antioxidative Activities of Anthocyanins in Red Mustard Leaf Kimchi-Reference-Cited by-同舟云学术

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Antioxidative Activities of Anthocyanins in Red Mustard Leaf Kimchi

Published:2003-08-01 Issue:6 Volume:32 Page:937-941
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200311921895864.pdf

Reference26 articles.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. 갓의 품종 및 수확시기에 따른 항산화 항균의 특성분석;Korean Journal of Food and Cookery Science;2024-04-30

2. Quality characteristics of kimchi with Artemisia annua extracts;Korean Journal of Food Preservation;2015-10

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