Changes in the Antioxidant, Anti-Diabetic, and Anti-Hypertensive Activities of Sorghum (<i>Sorghum bicolor</i> L.) Due to Microwave Treatment
Yesol Jeon, Hana Lee, Hyun-Joo Kim, Huijin Heo, Seonghwa Hong, Younghwa Kim, and Junsoo Lee. Journal of the Korean Society of Food Science and Nutrition 2024;53:787-95. https://doi.org/10.3746/jkfn.2024.53.8.787
Authors
- Yesol Jeon (ORCID: https://orcid.org/0000-0003-2305-7571)
- Seonghwa Hong (ORCID: https://orcid.org/0000-0002-3608-7246)
- Younghwa Kim (ORCID: https://orcid.org/0000-0003-4186-887X)
- Huijin Heo (ORCID: https://orcid.org/0000-0003-1117-4068)
- Hana Lee (ORCID: https://orcid.org/0000-0002-4059-4195)
- Hyun‐Joo Kim (ORCID: https://orcid.org/0000-0002-4393-815X)
- Junsoo Lee (ORCID: https://orcid.org/0000-0001-5557-4229)
Institutions
- Kyungsung University (KR)
- Chungbuk National University (KR)
- Institute of Crop Science (JP)
Publication Details
- Journal
- Journal of the Korean Society of Food Science and Nutrition
- Published
- 2024-08-30
- DOI
- https://doi.org/10.3746/jkfn.2024.53.8.787
- Citations
- 2
- Primary Topic
- Food Quality and Safety Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.70
Funders
- Rural Development Administration