|
KMID : 0380620000320051179
|
|
Korean Journal of Food Science and Technology
2000 Volume.32 No. 5 p.1179 ~ p.1185
|
|
|
The Effects of Fermented Anchovy on the Bromobenzene - Induced Hepatic Lipid Peroxidation in vitro
|
|
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|