A comparison of nutritional components and memory enhancement effects of HongJam prepared from different silkworm varieties that weave yellow-colored cocoons

Author:

Kim Yoo Hee,Nguyen Phuong,Kim Seong-Ryul,Kang Sang-Kuk,Kim Kee-Young,Koh Young Ho

Funder

National Academy of Agricultural Sciences

Rural Development Administration

Publisher

Elsevier BV

Subject

Insect Science

Reference27 articles.

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3. Development of processing technology for edible mature silkworm;Ji;J. Seric. Entomol. Sci.,2015

4. Comparison of nutrient compositions and pharmacological effects of steamed and freeze-dried mature silkworm powders generated by four silkworm varieties;Ji;J. Asia-Pacific Entomol.,2017

5. Production techniques to improve the quality of steamed and freeze-dried mature silkworm larval powder;Ji;Int. J. Ind. Entomol.,2017

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