Characterization of Bioactive Compounds in Essential Oils, Fermented Anchovy Sauce, and Edible Plants, and Induction of Phytochemicals from Edible Plants using Methyl Jasmonate (MeJA) and Chitosan

Author

Hyun-Jin Kim, Clemson University

Date of Award

8-2005

Document Type

Dissertation

Degree Name

Doctor of Philosophy (PhD)

Legacy Department

Food Technology

First Advisor

Feng Chen

Recommended Citation

Kim, Hyun-Jin, "Characterization of Bioactive Compounds in Essential Oils, Fermented Anchovy Sauce, and Edible Plants, and Induction of Phytochemicals from Edible Plants using Methyl Jasmonate (MeJA) and Chitosan" (2005). Archived Dissertations. 728.
https://open.clemson.edu/arv_dissertations/728