Antioxidative Components and Antioxidative Capacity of Brown and Black Rices |
Ko, Mi-Rim
(Department of Food Science and Biotechnology, Institute of Life Science Resources, KyungHee University)
Choi, Hyuk-Joon (Research & Development Department, BKbio co. ltd.) Han, Bok-Kyung (Research & Development Department, BKbio co. ltd.) Yoo, Seung-Seok (Deaprtment of Culinary and Food Service Management, Sejong University) Kim, Hyun-Seok (Deaprtment of Culinary and Food Service Management, Sejong University) Choi, Sung-Won (Department of Food Science & Technology, Andong National University) Hur, Nam-Yoon (Department of Food and Culinary Arts, Osan University) Kim, Chang-Nam (Department of Food and Culinary Arts, Osan University) Kim, Byung-Yong (Department of Hotel Baking Technology, Hyejeon University) Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science Resources, KyungHee University) |
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