Enzymatic Improvement in the Polyphenol Extractability and Antioxidant Activity of Green Tea Extracts
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概要
- 論文の詳細を見る
- 2013-01-23
著者
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Chang Un
Department of Food and Nutrition, Dongduk Women's University
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JUNG Eun
Research Institute of Health and Sciences and Department of Food and Nutrition, Korea University
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HONG Yang-Hee
Research Institute of Health and Sciences and Department of Food and Nutrition, Korea University
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SUH Hyung
Research Institute of Health and Sciences and Department of Food and Nutrition, Korea University
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YU Kwang-Won
Department of Food and Nutrition, Korea National University of Tranportation
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KIM Tae
Bionic Trading Corporation
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PARK Yooheon
Research Institute of Health and Sciences and Department of Food and Nutrition, Korea University
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SHIN Kwang-Soon
Department of Food Science and Biotechnology, Kyonggi University
関連論文
- Activation of Macrophages and the Intestinal Immune System by an Orally Administered Decoction from Cultured Mycelia of Cordyceps sinensis(Food & Nutrition Science)
- Safety Study of Yeast Hydrolysate with below 10 kDa Molecular Weight in Animal Models
- Enzymatic Improvement in the Polyphenol Extractability and Antioxidant Activity of Green Tea Extracts