Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions
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Park, Sunyoung
(Department of Food Science and Nutrition, Dankook University)
Lee, Sangki (Department of Food Science and Nutrition, Dankook University) Park, Suin (Department of Food Science and Nutrition, Dankook University) Kim, Inyong (Department of Food Science and Nutrition, Dankook University) Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University) Yu, Sungryul (Department of Clinical Laboratory Science, Semyung University) Shin, Sam Cheol (Dankook University Hospital) Kim, Misook (Department of Food Science and Nutrition, Dankook University) |
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