Proceedings of the Korean Society of Food Science and Nutrition Conference (한국식품영양과학회:학술대회논문집)

2001.05a
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Pages.120-122
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2001

The Korean Society of Food Science and Nutrition (한국식품영양과학회)

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Characteristics of the Red Yeast Rice As a neutraceutical to adjust fatty acid level

Wang Keikun (Department of Food Science & Technology, Chungnam National University) ;
Kim Jaehoon (Dbio. lnc, Bioventure center Chungnam National University) ;
Kwon Ill (Dbio. lnc, Bioventure center Chungnam National University) ;
Sung Chang (Dbio. lnc, Bioventure center Chungnam National University)

Published : 2001.05.01

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