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KMID : 0364820110470020143
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Korean Journal of Microbiology
2011 Volume.47 No. 2 p.143 ~ p.150
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Making of Dongchimi Naengmyeun Broth Which Has Enhanced Antioxidant Activity Using Purple Sweet Potato
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Seo Weon-taek
Kim Han-gon
Lee Jin-sung
Cho Kye-man
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Abstract
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KEYWORD
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antioxidant activities, dongchimi naengmyeun broth, purple sweet potato, soluble anthocyanins, soluble phenolics
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