Antioxidative Activity of Sea Buckthorn and Quality Characteristics of Brown Rice <i>Sulgidduk</i>
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Publisher
The Korean Home Economics Association
Link
http://ocean.kisti.re.kr/downfile/crosscheck/khea/JAKO201507964682510.pdf
Reference31 articles.
1. Antioxidant Determinations by the Use of a Stable Free Radical
2. Antibacterial Activity of Hippophae rhamnoides Leaf Extract and the Stability of a Cream with the Extract
3. Hydroperoxide metabolism in mammalian organs.
4. Antioxidative activity of green tea catechin extract compared with that of rosemary extract
5. Stabilizing Effect of Ascorbic Acid on Green Tea Catechins
Cited by 4 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. Quality Characteristics and Antioxidant Properties of Jelly Supplement with Sea Buckthorn (Hippophae rhamnoids L.) Fruit Powder;Journal of the Korean Society of Food Science and Nutrition;2022-10-31
2. Effect of black carrot (Daucus carota L.) flour on quality properties and retarding retrogradation by shelf-life of Sulgidduck (rice cake);PROG NUTR;2017
3. Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-Life of Sulgidduck (Rice Cake);Journal of the Korean Society of Food Science and Nutrition;2016-12-31
4. Effect ofMoringa oleiferaLeaf on Antioxidant and Quality Characteristics of the Korean Traditional Rice Cake Sulgidduk;Journal of Food Processing and Preservation;2016-06-07
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