Effects of Peanut Sprout Extract and Powder on Quality Characteristics and Antioxidant Activity of Wet Noodles-Reference-Cited by-同舟云学术

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Effects of Peanut Sprout Extract and Powder on Quality Characteristics and Antioxidant Activity of Wet Noodles

Published:2015-06-30 Issue:3 Volume:28 Page:507-516
ISSN:1225-4339
Container-title:The Korean Journal of Food And Nutrition
language:
Short-container-title:Korean J. Food and Nutr.

Author:

Kim Min-Ji, ,Lee Soo-Jeong

Funder

Bucheon University

Publisher

The Korean Society of Food and Nutrition

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfn/JAKO201520448048575.pdf

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. Physiological Activity and Nutritional Properties of Peanut Sprout Extracts;Journal of the Korean Society of Food Science and Nutrition;2024-06-30

2. Quality Characteristics of Noodles Added with Red Lentil Powder;Journal of the Korean Society of Food Science and Nutrition;2016-09-30

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