Proceedings of the Korean Society of Food and Cookery Science Conference (한국식품조리과학회:학술대회논문집)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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ANTIOXIDANT ACTIVITY OF THE MAJOR POLYPHENOLS IN GREEN TEA, BLACK TEA AND COFFEE

  • Yoo, Kyung-Mi (Ginseng research group, Korea Food Research Institute) ;
  • Chang, Jeong-Hwa (Department of Food and Nutrition, Research Institute of Human Ecology) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition, Research Institute of Human Ecology) ;
  • Moon, Bo-Kyung (Department of Food and Nutrition, Chung-Ang University)
  • Published : 2005.10.15
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