Gun Hee Park
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Hyun-Mok Ju
Division of Food Science and Nutrition, Graduate School of Biohealth Science, Gwangju University, Gwangju, South Korea
Yoon Jung Park
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Eun Hye Lee
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Han Sol Kim
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Ri Na Ma
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Hyun Hee Kim
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Hyo Bin Kim
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Dong Jun Seo
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Hae Rin Min
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Gug In Kang
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Da Young Kim
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Soohyeon Park
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Ju Hyeon Kim
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
Gayoung Kil
Division of Food Science and Nutrition, Graduate School of Biohealth Science, Gwangju University, Gwangju, South Korea
Jina Kim
Myoung In Co., Gwangju, South Korea
Geumbi Baek
Dong-gu Branch, JS Cuisine Academy, Gwangju, South Korea
Ki Han Kwon
Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, South Korea
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How to cite this article
Gun Hee Park, Hyun-Mok Ju, Yoon Jung Park, Eun Hye Lee, Han Sol Kim, Ri Na Ma, Hyun Hee Kim, Hyo Bin Kim, Dong Jun Seo, Hae Rin Min, Gug In Kang, Da Young Kim, Soohyeon Park, Ju Hyeon Kim, Gayoung Kil, Jina Kim, Geumbi Baek and Ki Han Kwon, 2015. Antioxidant Activity of Korean Rice Cake Added Cicer arietinum for Post-Menopausal Women. Pakistan Journal of Nutrition, 14: 686-692.
DOI: 10.3923/pjn.2015.686.692
URL: https://scialert.net/abstract/?doi=pjn.2015.686.692
DOI: 10.3923/pjn.2015.686.692
URL: https://scialert.net/abstract/?doi=pjn.2015.686.692