Changes in Content of Functional Components and Antioxidant Activity in Cooked Rice and Porridge of Selected Grains |
Kim, Dagyeong
(School of Food Biotechnology and Nutrition, Kyungsung University)
Lee, Sang-Hoon (Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) Choi, Youngmin (Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University) |
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