Antioxidant capacity ofjapchae, Korean stir-fried sweet...

Food Science and Biotechnology 2014 / 04 Vol. 23; Iss. 2

Antioxidant capacity ofjapchae, Korean stir-fried sweet potato noodles with vegetables

Kim, Hye Young, Mo, Eun Kyoung
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Volume:
23
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-014-0050-3
Date:
April, 2014
File:
PDF, 151 KB
english, 2014
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