Open AccessAntioxidant Activity, Sensory Characteristics, and Microbial Safety of Sunsik with Fermented Turmeric Powder
Author(s) -
Xiu Bao Wu,
EunKyung Kim,
Ha Na,
Yang Soo Byeon,
Hae Young Kim
Publication year - 2016
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2016.32.5.600
Subject(s) - food science , fermentation , antioxidant , chemistry , sensory system , biology , biochemistry , neuroscience
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