Comparative Analysis of Proximate Composition and Antioxidant Activity of Fagopyrum esculentum from Different Origins and Optimization of Extraction Conditions
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Hyun-Woo,Oh(Undergraduate Student, Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea),
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Geun-Hee,Cho(Graduate Student, Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea),
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Young-Jae,Heo(Undergraduate Student, Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea),
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Aram,Song(Undergraduate Student, Department of Food and Nurtrition, Kangwon National University, 24537, Korea),
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Gun,Kim(Undergraduate Student, Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea),
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Sang-hyeon,Park(Undergraduate Student, Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea),
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Jae-Jin,Lee(Undergraduate Student, Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea),
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Sun-Il,Choi(Assistant Professor, Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea)
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