In vitro Antioxidant Activity of Cooked Rice Containing Various Seaweeds
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Choi, Youngjin
(Department of Hotel Culinary Art, Jeju Halla University)
Kim, Soomin (Department of Food Bioengineering, Jeju National University) Lee, Seogyeong (Department of Food Bioengineering, Jeju National University) Kim, Hyun Jung (Department of Food Bioengineering, Jeju National University) Lim, Sangbin (Department of Food Bioengineering, Jeju National University) Oh, Myung-Cheol (Department of Food Science and Industry, Jeju International University) |
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