Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “ Makgeolli ”
Author:
Affiliation:
1. Department of Seafood Science and Technology Gyeongsang National University Tongyeong Republic of Korea
2. Institute of Marine Industry Gyeongsang National University Tongyeong Republic of Korea
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10626
Reference52 articles.
1. Chapter 1 Quinoa (Chenopodium quinoa Willd.)
2. Quality Characteristics of Brown Rice Makgeolli Produced under Differing Conditions
3. Baek R. H.(2015).The skin's biological activity and whitening effect of the natural yeast and Makgeolli fermentation ingredient Master of KonKuk University.
4. Antioxidant Properties of Scomber japonicus Hydrolysates Prepared by Enzymatic Hydrolysis
5. Effects of Enzymatic Hydrolysis on the Functional Properties, Antioxidant Activity and Protein Structure of Black Soldier Fly (Hermetia illucens) Protein
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1. Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence;Scientia Agropecuaria;2024-04-23
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