In vitro antioxidant and lipase inhibitory activities of Makgeolli supplemented with Jeju Camellia Mistletoe (Korthalsella japonica Engl.) during fermentation-Reference-Cited by-同舟云学术

In vitro antioxidant and lipase inhibitory activities of Makgeolli supplemented with Jeju Camellia Mistletoe (Korthalsella japonica Engl.) during fermentation

Published:2017-09-30 Issue:3 Volume:60 Page:235-239
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:JABC

Author:

Ko Eun Hye¹,Park Eun Mi¹,Kim Min Young¹^ORCID

Affiliation:

1. Toxicology Laboratory, Major in Biomaterials, SARI, Jeju National University, Jeju 690-756, Republic of Korea

Funder

Ministry of Education(Ministry of Education of the Republic of Korea)

National Research Foundation of Korea(NRF)

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://pdf.medrang.co.kr/JABC/2017/060/JABC060-03-07.pdf

Reference21 articles.

1. Quality Characteristics of Brown Rice Makgeolli Produced under Differing Conditions

2. Cho JY, Shim HJ, Jo YL, Ma SJ, Kim SJ, Moon JH, and Park KH. Fermentation characterization and chemical composition of Makgeolli prepared by the addition of Black Tea. The Korean The Tea 2014;20:79-85.

3. Fermentation Characteristics of Makgelli Made with Loquat Fruits (Eriobotrya japonica Lindley)

4. Radical Scavenging Activities of Korean Traditional Rice Wine, Takju

5. Comparative Phenolic Composition and Antioxidant Properties of Honey and Honeycomb Extracts

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