文献
J-GLOBAL ID:201602266825502837
整理番号:16A0509596
韓国発酵ダイズソース類の新規スターターカルチャーDoenjangの水溶性抽出物の総フェノール類,酸化防止,チロシナーゼとα-グルコシダーゼ阻害活性
Total phenolic content, antioxidant, tyrosinase and α-glucosidase inhibitory activities of water soluble extracts of noble starter culture Doenjang, a Korean fermented soybean sauce variety
著者 (6件):
Shukla Shruti
(Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongbuk 712-749, Republic of Korea)
,
Park Juyeon
(Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongbuk 712-749, Republic of Korea)
,
Kim Dong-Ho
(Division of Safety Analysis, National Agricultural Products Quality Management Service, Gimcheon 740-871, Republic of Korea)
,
Hong Sung-Yong
(Department of Food and Nutrition, Korea University, Seoul 136-703, Republic of Korea)
,
Lee Jong Suk
(Department of Food and Nutrition and Cook, Taegu Science University, Daegu 702-723, Republic of Korea)
,
Kim Myunghee
(Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongbuk 712-749, Republic of Korea)
資料名:
Food Control
(Food Control)
巻:
59
ページ:
854-861
発行年:
2016年01月
JST資料番号:
W0246A
ISSN:
0956-7135
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)