Antioxidant Activity and Quality Properties of Yogurt with Black Rice Flour
Author:
Funder
Rural Development Administration
Publisher
Resource Science Research Institute, Kongju National University
Link
http://www.ersr.org/download/download_pdf?doi=10.52346/rsr.2022.4.1.21
Reference32 articles.
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2. Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal Biochem 239:70-76. 10.1006/abio.1996.0292 8660627
3. Cho EJ, Choi MJ, Shin SH, Kim HY. 2012. Antioxidant activity of black rice and grains. Korean J Agric Sci 39:511-514. 10.7744/cnujas.2012.39.4.511
4. Choi HJ. 2019. Recent advances on next-generation probiotics linked to the gut microbiome. Food Sci Ind 52:261-271.
5. Choi ID, Woo KS, Choi HS, Lee SK, Park J, Chun A, Han SI, Choi DS, Chun J. 2018. Antioxidant properties, carotene and vitamin E of different varieties of brown and white rice. J Korean Soc Food Sci Nutr 47:1259-1267. 10.3746/jkfn.2018.47.12.1259
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