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KMID : 0380620050370020247
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 2 p.247 ~ p.254
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Studies on the Biological Activities and Physicochemical Characteristics of Pigments Extracted from Korean Purple-Fleshed Potato
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전태욱/Jeon TW
조용식/이성현/조수묵/조현묵/장규섭/박홍주/Cho YS/Lee SH/Cho SM/Cho HM/Chang KS/Park HJ
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Abstract
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KEYWORD
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anthocyan, potato, antioxidant, antimicrobial activity
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