Roast processing enhances the antioxidative effect of bitter melon (Momordica charantia L.) via an increase in flavan-3-ol and phenolic acid contents (PFM-19)

조계만

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Roast processing enhances the antioxidative effect of bitter melon (Momordica charantia L.) via an increase in flavan-3-ol and phenolic acid contents (PFM-19)

Authors: 조계만

Issue Date: 15-Apr-2011

URI: https://scholarworks.gnu.ac.kr/handle/sw.gnu/65011

Conference Name: 011 춘계학술대회 발표논문초록집

Location: 대한민국

Conference Date: 2011-04-15

metadata.conference.dc.citation.conferenceName: 2011 한국응용생명화학회 춘계학술대회

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Appears in Collections: 농업생명과학대학 > 식품공학부 > Conference Papers

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Cho, Kye Man: 농업생명과학대학 (식품공학부)

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