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1
Relationships among Polyphenol Oxidase Activity, Quality Characteristics and Alkaline Noodle Color of Hard White Wheats
Relationships among Polyphenol Oxidase Activity, Quality Characteristics and Alkaline Noodle Color of Hard White Wheats
Hak-Gil Chang | Korean Society of Food Science and Technology | 2004
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2
Polyphenols food sources and bioavailability
Polyphenols food sources and bioavailability
C Manach | Cadmus journal ser | 2004
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3
Red wine polyphenolic compounds inhibit atherosclerosis in apolipoprotein E-deficient mice independently of effects on lipid peroxidation
Red wine polyphenolic compounds inhibit atherosclerosis in apolipoprotein E-deficient mice independently of effects on lipid peroxidation
E Waddington | Cadmus journal ser | 2004
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4
동양배 과피 흑변 감수성 품종과 저항성 품종의 생육 시기에 따른 잎과 과페이서의 Polyphenol Oxidase와 Peroxidase의 활성 변화
동양배 과피 흑변 감수성 품종과 저항성 품종의 생육 시기에 따른 잎과 과페이서의 Polyphenol Oxidase와 Peroxidase의 활성 변화
오수옥 | 한국원예학회 | 2004
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5
Cholesterol-lowering Properties of Citrus Flavonoids and Polyphenolic Compounds and Their Relevance to Antioxidative Activity
Cholesterol-lowering Properties of Citrus Flavonoids and Polyphenolic Compounds and Their Relevance to Antioxidative Activity
Choi Myung-Sook | The Korean Nutrition Society | 2004
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