Changes in the functional components and radical scavenging...

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Food Science and Biotechnology 2017 / 12

Changes in the functional components and radical scavenging activity of maize under various roasting conditions

Woo, Koan Sik, Kim, Mi Jung, Kim, Hyun-Joo, Lee, Ji Hae, Lee, Byong Won, Jung, Gun-Ho, Lee, Byoung Kyu, Kim, Sun Lim
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Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-017-0294-9
Date:
December, 2017
File:
PDF, 372 KB
english, 2017
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