Isolation and Structural Determination of Free Radical Scavenging Compounds from Korean Fermented Red Pepper Paste (Kochujang)
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Chung, Jin-Ho
(Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University)
Shin, Heung-Chule (Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University) Cho, Jeong-Yong (Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University) Kang, Seong-Koo (Department of Food Science and Technology, Sunchon National University) Lee, Hyoung-Jae (Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University) Shin, Soo-Cheol (Department of Food Science and Technology, Sunchon National University) Park, Keun-Hyung (Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University) Moon, Jae-Hak (Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University) |
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