Sensory quality, antioxidant, and inhibitory activities of XO and AO of Smilax china leaf tea fermented by Aspergillus oryzae |
Lee, Sang-Il
(Department of Food, Nutrition and Cookery, Keimyung College)
Lee, Ye-Kyung (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) Kim, Soon-Dong (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) Yang, Seung Hwan (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) Suh, Joo-Won (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) |
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