Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress |
Kim, Boh Kyung
(Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
Choi, Ji Myung (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) Kang, Soon Ah (Department of Conversing Technology, Graduate School of Venture, Hoseo University) Park, Kun Young (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) Cho, Eun Ju (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) |
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