Changes in the phenolic compounds and antioxidant activities of mustard leaf (Brassica juncea) kimchi extracts during different fermentation periods
Crossref DOI link: https://doi.org/10.1007/s10068-017-0014-5
Published Online: 2017-02-28
Published Print: 2017-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Park, Seo-Yeon
Jang, Hye-Lim
Lee, Jong-Hun
Choi, Youngmin
Kim, Haengran
Hwang, Jinbong
Seo, Dongwon
Kim, Sanghee
Nam, Jin-Sik
License valid from 2017-02-01