Open AccessAntioxidant Activity of Kimchi Seasoning with Black Garlic
Author(s) -
Gyeong-haeng Lee,
Young-Tae Yoon
Publication year - 2017
Publication title -
han'gug sigpum yeong'yang haghoeji/han-guk sikpum yeong-yang hakoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-4992
pISSN - 1225-4339
DOI - 10.9799/ksfan.2017.30.1.175
Subject(s) - seasoning , food science , flavonoid , dpph , polyphenol , chemistry , antioxidant , lipid oxidation , flavor , garlic powder , lipid peroxidation , biochemistry , raw material , organic chemistry