Evaluation of the antioxidant activity of cooked gomchwi (Ligularia fischeri) using the myoglobin methods

Preventive Nutrition and Food Science

Volumn 19, Issue 1, 2014, Pages 34-39

  An, Sejin ^a   Park, Hee Sook ^a   Kim, Gun Hee ^a  

^a Duksung Women's University   (South Korea)

Author keywords

Antioxidant activity; Cooking methods; Gomchwi; Ligularia fischeri; Myoglobin protective activity

Indexed keywords

EID: 84904240637     PISSN: 22871098     EISSN: 22878602     Source Type: Journal    
DOI: 10.3746/pnf.2014.19.1.034     Document Type: Article

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