Publisher
Korean Society for Lactic Acid Bacteria and Probiotics
Reference16 articles.
1. Chen CY, Milbury PE, Lapsley K, Blumberg JB. 2005. Flavonoids from
almond skins are bioavailable and act synergistically with vitamins C and E to
enhance hamster and human LDL resistance to oxidation. J. Nutr.
135,1366-1373. 10.1093/jn/135.6.1366
15930439
2. Hirunpanich V, Utaipat A, Morales NP, Bunyapraphatsara N, Sato H,
Herunsale A, Suthisisang C. 2006. Hypocholesterolemic and antioxidant effects of
aqueous extracts from the dried calyx of Hibiscus sabdariffa L.
in hypercholesterolemic rats. J. Ethnopharmacol.
103,252-260. 10.1016/j.jep.2005.08.033
16213683
3. Hyun YH, Nam HW, Pyun JW. 2008. Quality characteristics of Sulgidduk
with prepared glutinous corn flour. Korean J. Food & Nutr.
21,293-299.
4. Kim HN, Yoon JW, Moon SA, Choi SB, Seo YM, Park JH, Jhoo JW, Ahn SI,
Kim GY. 2016. Fermentation and quality characteristics during the storage of
Greek-style yogurt supplemented with stevia leaf extract. J. Milk Sci.
Biotechnol. 34,51-57. 10.22424/jmsb.2016.34.1.51
5. Lee CJ, Lee WJ, Park JS, Kim SW, Jung SK. 2021. Optimization of the
preparation method of citron (Citrus junos Sieb.) beverage
containing hibiscus using response surface methodology. Korean J. Food
Sci. Technol.
53,187-194.