Analysis of Nutritional Components and Antioxidant Activity of Roasting Wooung (Burdock, Arctium lappa L.) and Jerusalem Artichoke (Helianthus tuberosus L.)

Autor:	Youn Ri Lee
Rok vydání:	2016
Předmět:	0301 basic medicine 030109 nutrition & dietetics Antioxidant biology Chemistry medicine.medical_treatment biology.organism_classification 03 medical and health sciences Horticulture 030104 developmental biology Arctium lappa medicine Helianthus Jerusalem artichoke Roasting
Zdroj:	The Korean Journal of Food And Nutrition. 29:870-877
ISSN:	1225-4339
DOI:	10.9799/ksfan.2016.29.6.870
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7b6fcf6836951e0b7619f58c1ee10d53 https://doi.org/10.9799/ksfan.2016.29.6.870 Zobrazit plný text záznamu