Changes in the Antioxidative and Antigenotoxic Effects After the Cooking Process of Sulgidduk Containing Pine Needle Juice |
Lee, Hyun-Jung
(Department of Food and Nutrition, Kyungnam University)
Kim, So-Yun (Department of Food and Nutrition, Kyungnam University) Park, Jae-Hee (Department of Food and Nutrition, Kyungnam University) Kim, Rae-Young (Department of Food Service and Culinary, Chang-shin University) Jeong, Hyeon-Suk (Department of Biotechnology, Chosun University) Park, Eunju (Department of Food and Nutrition, Kyungnam University) |
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