Author:
FUJIO HIDEHARU,HIYOSHI AKIRA,ASARI TAKAYASU,SUMINOE KINSHI
Publisher
Japanese Society for Food Science and Technology
Cited by
13 articles.
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1. Antioxidant and antimicrobial activities of ginger with aging and fermentation;Korean Journal of Food Preservation;2017-12
2. Effects of Garlic Extract on the Antioxidative Activity of Isoflavones;Journal of the Korean Society of Food Science and Nutrition;2013-06-30
3. Ginger;Handbook of Herbs and Spices;2012
4. Ginger;Antioxidant Properties of Spices, Herbs and Other Sources;2012
5. A Study of Garlic-Yackwa Development 1. Quality Characteristics of Garlic-Yackwa Substituted with Different Amounts of Garlic Juice;Journal of the Korean Society of Food Science and Nutrition;2003-12-01