Effects of γ-irradiation on the biological activity of burdock (Arctium lappa L.) extracts-Reference-Cited by-同舟云学术

Effects of γ-irradiation on the biological activity of burdock (Arctium lappa L.) extracts

Published:2010-02 Issue:1 Volume:19 Page:165-173
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Lee Na Young,Lee Ju Woon,Jo Cheorun

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-010-0023-0.pdf

Reference35 articles.

1. Sovrano S, Buiatti S, Anese M. Influence of malt browning degree on lipoxygenase activity. Food Chem. 99: 711–717 (2006)

2. Chen FA, Wu AB, Chen CY. The influence of different treatments on the free radical scavenging activity of burdock and variations of its active components. Food Chem. 86: 479–484 (2004)

3. Kim MJ, Choe EO. Effects of burdock (Arctium lappa L.) extracts on autoxidation and thermal oxidation of lard. Food Sci. Biotechnol. 13: 460–466 (2004)

4. Han CM. Cultivation management of burdock in Kao-ping area. Agric. World 145: 55–57 (1995)

5. Morita K, Nishijima Y, Kada T. A desmutagenic factor isolated form burdock (Arctium lappa Linne). Mutat. Res. 129: 25–31 (1984)

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of extraction methods on the chemical, structural, and rheological attributes of fructan derived from Arctium lappa L. roots;Carbohydrate Polymers;2024-01

2. Burdock (Arctium lappa L) roots as a source of inulin-type fructans and other bioactive compounds: Current knowledge and future perspectives for food and non-food applications;Food Research International;2021-03