Optimization of roasting conditions through antioxidant and anti-inflammatory activities of Yak-kong (Rhynchosia nulubilis)
Crossref DOI link: https://doi.org/10.1007/s10068-016-0187-3
Published Online: 2016-08-31
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Ae-Jung
License valid from 2016-08-01