Changes in the phenolic compounds and antioxidant activities of mustard leaf (Brassica juncea) kimchi extracts during different fermentation periods
Park, Seo-Yeon, Jang, Hye-Lim, Lee, Jong-Hun, Choi, Youngmin, Kim, Haengran, Hwang, Jinbong, Seo, Dongwon, Kim, Sanghee, Nam, Jin-SikVolume:
26
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-017-0014-5
Date:
February, 2017
File:
PDF, 397 KB
english, 2017