Antioxidation activity of residue after omija (Schisandra chinensis) juice extract-Reference-Cited by-同舟云学术

Antioxidation activity of residue after omija (Schisandra chinensis) juice extract

Published:2017-06-30 Issue:2 Volume:60 Page:95-100
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:JABC

Author:

Park Bo Na¹,Lee Jin-Won²^ORCID

Affiliation:

1. Department of Food & Biotechnology and Biotechnology Graduate School, Hankyong National University, Anseong 17579, Republic of Korea

2. Faculty of Health & Food/Medicinal Plant, Suwon Women’s University, Suwon-Si 16632, Republic of Korea

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://pdf.medrang.co.kr/JABC/2017/060/JABC060-02-01.pdf

Reference31 articles.

1. Antioxidant Determinations by the Use of a Stable Free Radical

2. Choi EO, Lee BS, Park YS, Seo EO, and Chung BW. Extraction condition from schizandra chinensis baillon for beverage development of high scizandrin concentration. Korean Soc J Biotechnol Bioeng 2008;23:271-275.

3. Activity-guided Screening of Anti-inflammatory Compounds from the Hexane Extracts of Schisandra chinensis Fruit

4. Changes of Antioxidant Activity and Lignan Contents in Schisandra chinensis by Harvesting Times

5. Chun HS, Kim HJ, and Cho SB. Effects of selected stabilizers on the color deterioration of crude pigrnent extract from schizandra fruit (Schizandra Fructus). Korean J Food Culture 2003;18:475-482.

Cited by 1 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 Mixing Ratio of Kappa Carrageenan and Glucomannan on Quality Characteristics of Jelly Incorporated with Omija Concentrate;Food Engineering Progress;2023-08-30