Changes in chlorophylls and carotenoids of mustard leaf Kimchi during fermentation and their antioxidative activities on the lipid oxidation
1997
Song, E.S. | Jeon, Y.S. | Cheigh, H.S. (Pusan National University, Pusan (Korea Republic). Department of Food Science and Nutrition)
AGROVOC Keywords
Bibliographic information
Volume
26
Issue
4
ISSN
1226-3311
Pagination
pp. 563-568
Other Subjects
Aliment fermente; Acidos grasos
Language
Korean
Note
Summaries (En, Ko)
5 illus.; 3 tables; 25 ref.
Type
Summary; Bibliography
1998-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Korea Agricultural Science Digital Library
If you notice any incorrect information relating to this record, please contact us at [email protected]