AGRIS - 国际农业科技情报系统

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关键词

acide gras alimentos fermentados antioxidantes antioxidants antioxydant carotenoide carotenoides carotenoids chlorophylle chlorophylls clorofilas fatty acids fermented foods mostaza moutarde mustard

书目信息

发表于

Journal of The Korean Society of Food Science and Nutrition (Korea Republic)

卷 26 期 4 ISSN 1226-3311

页码

pp. 563-568

其它主题

Aliment fermente; Acidos grasos

语言

韩国人

注释

Summaries (En, Ko)

5 illus.; 3 tables; 25 ref.

类型

Summary; Bibliography

自何时收录于AGRIS: 1998-08-15

格式: AGRIS AP

数据提供者

这条记录提供自 Korea Agricultural Science Digital Library

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