Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Byoung Kyu Lee
Republic of Korea
Research Article
Effect of Cooking Methods on Phenolic Compounds and their Radical Scavenging Activity of Cooked Mixed Grain Rice/Sorghum Mixtures
Author(s): Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, Jee Yeon Ko and Koan Sik WooHyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, Jee Yeon Ko and Koan Sik Woo
DOI:
10.4172/2155-9600.1000713