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Eom, S.H
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Eom, S.H
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1
Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods
by
Duan, S.
,
Eom
, S.
H
,
Gil, C.S
,
Kwon, S.-J
Published 2022
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Article
2
Effects of Support on the Performance of NiO-Based Oxygen Carriers Effets du support sur les performances de matériaux transporteurs d’oxygène à base d’oxyde de nickel
by
Baek J.-I.
,
Kim J.-W.
,
Lee J.B.
,
Eom
T.
H
.
,
Ryu J.
,
Ryu C.K.
,
Yi J.
Published 2011-05-01
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Related Subjects
antioxidants
domestic cooking
harmful compounds
phytochemicals
volatiles
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