C: FOOD CHEMISTRY
Effects of Water Activity on the Lipid Oxidation and Antioxidants of Dried Laver (Porphyra) During Storage in the Dark
Version of Record online: 19 AUG 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 8, pages C1144–C1151, August 2013
How to Cite
Choe, E. and Oh, S. (2013), Effects of Water Activity on the Lipid Oxidation and Antioxidants of Dried Laver (Porphyra) During Storage in the Dark. Journal of Food Science, 78: C1144–C1151. doi: 10.1111/1750-3841.12197
- Issue online: 19 AUG 2013
- Version of Record online: 19 AUG 2013
- Manuscript Accepted: 23 MAY 2013
- Manuscript Received: 14 FEB 2013
- Ministry of Food, Agriculture, Forestry and Fisheries, Republic of Korea
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