Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage-Reference-Cited by-同舟云学术

Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage

Published:2014-08 Issue:4 Volume:21 Page:483-490
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Shin Suk-Kyung,Kim Hyun-Jeong,Kim Mee-Ree

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.4.483

Reference39 articles.

1. Ju MJ Kwon JH Kim HK Physiological activities of mulberry leaf and fruit extracts with different extraction conditions Korean J Food Preserv 2009 16 442 448

2. Jung GT Ju IO Choi DG Quality characteristics and manufacture of mulberry wine Korean J Food Preserv 2005 12 90 94

3. Kim HJ Cha JY Choi ML Cho YS Antioxidative activities by water-souble of morus alba and cudracia tricuspidata J Korean Soc Agric Chem Biotechnol 2000 43 148 152

4. Kim SY Park KJ Lee WC Anti inflammatory and antioxidative effects of Morus spp fruit extract Korean J Seri Sci 1998 38 100 107

5. Kim HB Kim SY Ryu KS Lee WC Moon JY Effect of methanol extract from mulberry fruit on the lipid metabolism and liver function in cholesterol-induced hyperlipidemia rats Korean J Seri Sci 2001 43 104 108

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