Physicochemical properties, antioxidant activity and inhibition of alpha-glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves-based vinegar

Sang-Ho Baik

Physicochemical properties, antioxidant activity and inhibition of alpha-glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves-based vinegar

Sang-Ho Baik

Department of Food Science and Human Nutrition

Research output: Contribution to journal › Journal article › peer-review

Original language	Korean
Journal	International Journal of Food Science and Technology
State	Published - 2014.11.10

Cite this

@article{1e4a443cabd549c48b7b14e35dd5ae1a,

title = "Physicochemical properties, antioxidant activity and inhibition of alpha-glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves-based vinegar",

author = "Sang-Ho Baik",

year = "2014",

month = nov,

day = "10",

language = "Korean",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

}

TY - JOUR

T1 - Physicochemical properties, antioxidant activity and inhibition of alpha-glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves-based vinegar

AU - Baik, Sang-Ho

PY - 2014/11/10

Y1 - 2014/11/10

M3 - Journal article

SN - 0950-5423

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -