Antioxidant activity of lactic-fermented Chinese cabbage

Resource

Food chemistry,115(3),912-917.

Food Chemistry, 115(3), 912-917

Journal

Food Chemistry

Journal Volume

115

Journal Issue

3

Pages

912-917

Date Issued

2009

Author(s)

Sun, Y.-P.

Chou, C.-C.

DOI

URI

Type

journal article

File(s)

Name

12.pdf

Size

24.11 KB

Format

Adobe PDF

Checksum

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