SCOPUS 정보 검색 플랫폼

Volumn 64, Issue 3, 2002, Pages 245-248

Effect of gamma irradiation on the physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang

Author keywords

Fermented food; Gamma irradiation; Physiological activity; Soybean

Indexed keywords

ENZYME INHIBITION; FOOD PRODUCTS; IRRADIATION; PHYSIOLOGY;

FERMENTED FOODS;

GAMMA RAYS;

DIPEPTIDYL CARBOXYPEPTIDASE; MONOPHENOL MONOOXYGENASE; XANTHINE OXIDASE;

ARTICLE; CONTROLLED STUDY; ENZYME INHIBITION; FERMENTATION; FOOD; GAMMA IRRADIATION; KOREA; NONHUMAN; RADIATION ABSORPTION; RADIATION DOSE; SOYBEAN;

EID: 0036222733 PISSN: 0969806X EISSN: None Source Type: Journal
DOI: 10.1016/S0969-806X(01)00492-3 Document Type: Article

Times cited : (51)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.