Bioactive compounds and antioxidant activities of the Korean lotus leaf (Nelumbo nucifera) condiment: volatile and nonvolatile metabolite profiling during fermentation-Reference-Cited by-同舟云学术

Bioactive compounds and antioxidant activities of the Korean lotus leaf (Nelumbo nucifera) condiment: volatile and nonvolatile metabolite profiling during fermentation

Published:2015-07-20 Issue:9 Volume:50 Page:1988-1995
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hwang Dongju¹,Charchoghlyan Haykuhi¹,Lee Jong Suk¹,Kim Myunghee¹

Affiliation:

1. Department of Food Science and Technology; Yeungnam University; 280 Daehak-ro Gyeongsan-si 712-749 Korea

Funder

Basic Science Research Program of the National Research Foundation of Korea (NRF)

Yeungnam University Research Grant in 2013

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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3. Effect of bamboo oil on antioxidative activity and nitrite scavenging activity;Choi;Journal of Industrial and Engineering Chemistry,2008

4. Antibacterial, antioxidant and tyrosinase-inhibition activities of pomegranate fruit peel methanolic extract;Fawole;BMC Complementary and Alternative Medicine,2012

5. Identification of uncommon plant metabolites based on calculation of elemental compositions using gas chromatography and quadrupole mass spectrometry;Fiehn;Analytical Chemistry,2000

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