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Changes in Antioxidant Activity with Temperatyre and Time in Chrysanthemum indicum L.(Gamguk) Teas During Elution Processes in Hot Water
Changes in Antioxidant Activity with Temperatyre and Time in Chrysanthemum indicum L.(Gamguk) Teas During Elution Processes in Hot Water
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Changes in Antioxidant Activity with Temperatyre and Time in Chrysanthemum indicum L.(Gamguk) Teas During Elution Processes in Hot Water / Seok-Hyun Eom
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2008.
- 형태사항
- pp. 408-412
- 키워드
- CHANGES ANTIOXIDANT ACTIVITY TEMPERATYRE CHRYSANTHEMUM INDICUM L.GAMGUK TEAS ELUTION PROCESSES HOT WATER
- 기타저자
- Seok-Hyun Eom
- 모체레코드
- 모체정보확인
- Control Number
- shingu:248608
MARC
008080509s2008 ULKa a ENG■022 ▼a12267708
■245 ▼aChanges in Antioxidant Activity with Temperatyre and Time in Chrysanthemum indicum L.(Gamguk) Teas During Elution Processes in Hot Water▼dSeok-Hyun Eom
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2008.
■300 ▼app. 408-412
■653 ▼aCHANGES▼aANTIOXIDANT▼aACTIVITY▼aTEMPERATYRE▼aCHRYSANTHEMUM▼aINDICUM▼aL.GAMGUK▼aTEAS▼aELUTION▼aPROCESSES▼aHOT▼aWATER
■7001 ▼aSeok-Hyun Eom
■773 ▼tFood Science and Biotechnology▼g2008년 4월호 (제17권 2호)▼d2008, 04
■URL ▼ahttp://www.fsnb.or.kr
■SIS ▼aS033818▼b63688▼h3▼s2▼fD
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