Variation in Major Antioxidants and Total Antioxidant Activity of Yuzu (<i>Citrus junos</i> <i>Sieb ex Tanaka</i>) during Maturation and between Cultivars

DOI Web Site 被引用文献25件
  • Kyung Mi Yoo
    Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, South Korea, Department of Food Science and Technology, Seoul National University, Seoul 151-742, South Korea, and Kimchi Research Task Force, Korea Food Research Institute, Kyeonggi-do 463-420, South Korea
  • Ki Won Lee
    Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, South Korea, Department of Food Science and Technology, Seoul National University, Seoul 151-742, South Korea, and Kimchi Research Task Force, Korea Food Research Institute, Kyeonggi-do 463-420, South Korea
  • Jae Bok Park
    Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, South Korea, Department of Food Science and Technology, Seoul National University, Seoul 151-742, South Korea, and Kimchi Research Task Force, Korea Food Research Institute, Kyeonggi-do 463-420, South Korea
  • Hyong Joo Lee
    Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, South Korea, Department of Food Science and Technology, Seoul National University, Seoul 151-742, South Korea, and Kimchi Research Task Force, Korea Food Research Institute, Kyeonggi-do 463-420, South Korea
  • In Kyeong Hwang
    Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, South Korea, Department of Food Science and Technology, Seoul National University, Seoul 151-742, South Korea, and Kimchi Research Task Force, Korea Food Research Institute, Kyeonggi-do 463-420, South Korea

書誌事項

公開日
2004-08-27
DOI
  • 10.1021/jf0498158
公開者
American Chemical Society (ACS)

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