Chemical compositions and antioxidant activities depending on cultivation methods and various parts of yuza

Author:

Lee Jong Eun,Kim Kyung Mi,Kim Jin Sook,Kim Gi Chang,Choi Song Yi,Kim Sang Bum

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference30 articles.

1. Effect of Citrus junos peel on the quality and antioxidant activity of traditional rice wine, Jinyangju.;Jin;J Korean Soc Food Sci Nutr,2008

2. Physicochemical properties, free sugar and volatile compounds of Korean citrons cultivated in different areas.;Lee;J Korean Soc Food Sci Nutr,2010

3. Chemical properties and nitrite scavenging ability of citron (Citrus junos).;Shin;J Korean Soc Food Sci Nutr,2005

4. A study on the flavor constituents of the citron(Citrus junos).;Kang;Korean J Food Preserv,2006

5. Substitution effect of sorbitol for sugar on the quality and storage stability of Yujacheong.;Cha;J Korean Soc Food Sci Nutr,1990

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