Change in flavonoid composition and ant oxidative activity du...
작성일
2018.07.17
수정일
2018.07.17
작성자
김영민
조회수
1047
Lee
YG, Cho JY, Kim YM, Moon
JH. Change in flavonoid composition and ant oxidative activity during
fermentation of onion by Leuconostoc
mensenteroides with different salt concentrations. 81:C1385–C1393, 2016