연구동향 분석

Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress

Boh Kyung Kim ( Ji Myung Choi ) Soon Ah Kang Kun Young Park Eun Ju Cho 2014년

논문상세정보
인용/피인용
' Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • fermentation
  • free radical
  • kimchi
  • nitrosativestress
  • oxidative stress
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
2,756 3

0.0%

' Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress' 의 참고문헌

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