Quality characteristics of Maejakgwa with added Nelumbo nucifera leaf powder-Reference-Cited by-同舟云学术

Quality characteristics of Maejakgwa with added Nelumbo nucifera leaf powder

Published:2014-06 Issue:3 Volume:21 Page:328-333
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Park Bock-Hee,Park Mee-Young,Cho Hee-Sook

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.3.328

Reference32 articles.

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2. Dalhgren R Rasmussen FN Monocotyledon evolution characters and phylognetic estimation J Evol Biol 1983 6 255 265

3. Park BH Cho HS Jeon ER Kim SD Koh KM Quality characteristics of soybean curd prepared with lotus leaf powder Korean J Food Culture 2009b 24 315 330

4. Lee KS Kim MG Lee KY Antioxidative activity of ethanol extract from lotus(Nelumbo nucifera) leaf J Korean Soc Food Sci Nutr 2006a 35 182 186

5. Lee KS Oh CS Lee KY Antimicrobial effect of the fraction extract from lotus(Nelumbo nucifera) leaf J Korean Soc Food Sci Nutr 2006b 35 219 223

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