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KMID : 0380620040360040669
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 4 p.669 ~ p.676
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Physiological Activity/Nutrition : Fermentation of Citrus unshiu Marc. and Functional Characteristics of the Fermented Products
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문상욱/Moon SW
강신해/진영준/박지권/이영돈/이영기/박덕배/김세제/Kang SH/Jin YJ/Park JG/Lee YD/Lee YK/Park DB/Kim SJ
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Abstract
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KEYWORD
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citrus, fermentation, flavonoids, anti-apoptotic effects, ROS, hepatoprotective activity
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FullTexts / Linksout information
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Listed journal information
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