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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

  • 최진상
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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
저자
최진상
발행일
2011-04-15
학회명
2011 한국응용생명화학회 춘계학술대회
개최국가
대한민국
학회 개최일
2011-04-15 ~ 2011-04-15

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