Physicochemical properties, phytochemicals, and biological activities of heat-treated Elaeagnus multiflora juice and vinegar
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2018.25.1.52
Reference32 articles.
1. Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit;Cho;J Food Preserv,2017
2. Optimization of manufacturing condition and physicochemical properties for mixing beverage added extract of Elaeagnus multiflora Thumb. fruits;Hong;Korean J Food Preserv,2007
3. Antioxidant activities and xanthine oxidase inhibitory effects of hot-water extracts from fruits of Elaeagnus multiflora Thumb. in maturity;Youn;J Korean Soc Food Sci Nutr,2007
4. Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice;Cho;J Food Preserv,2014
5. Analysis on the components of the fruit of Elaeagnus multiflora Thumb;Kim;Korean J Food Preserv,2003
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