Open AccessFree Radical Scavenging Effect of Added Ferulic Acid on Wheat Flour Products
Author(s) -
P. K. W. Ng,
고봉경
Publication year - 2017
Publication title -
quantitative bio-science
Language(s) - English
Resource type - Journals
eISSN - 2508-7185
pISSN - 2288-1344
DOI - 10.22283/qbs.2017.36.1.51
Subject(s) - ferulic acid , scavenging , food science , chemistry , wheat flour , organic chemistry , antioxidant
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