Changes in the functional components and radical scavenging activity of maize under various roasting conditions
Crossref DOI link: https://doi.org/10.1007/s10068-017-0294-9
Published Online: 2017-12-19
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Woo, Koan Sik
Kim, Mi Jung
Kim, Hyun-Joo
Lee, Ji Hae
Lee, Byong Won
Jung, Gun-Ho
Lee, Byoung Kyu
Kim, Sun Lim
Funding for this research was provided by:
Rural Development Administration (PJ01117201)
License valid from 2017-12-19