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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
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 서원택 | - |
| dc.date.accessioned | 2023-08-04T23:43:46Z | - |
| dc.date.available | 2023-08-04T23:43:46Z | - |
| dc.date.issued | 2011-04-15 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/65014 | - |
| dc.title | Roast processing enhances the antioxidative effect of bitter melon (Momordica charantia L.) via an increase in flavan-3-ol and phenolic acid contents | - |
| dc.type | Conference | - |
| dc.citation.title | 2011 춘계학술대회 발표논문초록집 | - |
| dc.citation.conferenceName | 2011 한국응용생명화학회 춘계학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferenceDate | 2011-04-15 | - |
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Collections - 농업생명과학대학 > 식품공학부 > Conference Papers
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