Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation
Author:
Funder
Rural Development Administration
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2015.22.6.851
Reference34 articles.
1. Korean Society of Food Science and Technology Dictionary of food science and technology 2012 Kyomunsa Gyeonggi, Korea
2. Yoon YH Increase of immunity against initial cold though the use of balloon flower extracts as tea MS Thesis. Chosun University Gwangju Korea 2012
3. Kim SH Jeong MJ Safety and anticancer effects of Platycodon grandiflorum extracts J Korean Soc Food Sci Nutr 2015 44 516 523 10.3746/jkfn.2015.44.4.516
4. Kim J Antibacterial and anti-inflammatory effects of Platycodon grandiflorum extracts J Dig Conv 2014 12 359 366 10.14400/jdc.2014.12.3.359
5. Lee BJ Jeon SH Lee SW Chun HS Cho YS Effect of drying methods on the saponin and mineral contents of Platycodon grandiflorum Radix Korean J Food Sci Technol 2014 46 636 640 10.9721/kjfst.2014.46.5.636
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Optimization of the Hot Water Extracting Conditions for the Bell Flower Root (Platycodon grandiflorum A. DC.) Using the Response Surface Methodology;Journal of the Korean Society of Food Science and Nutrition;2023-12-31
2. Characterization of Saponins from Various Parts of Platycodon grandiflorum Using UPLC-QToF/MS;Molecules;2021-12-24
3. Melanogenesis Inhibitory Effect of Steamed Platycodon grandiflorum on B16F10 Cells;Asian Journal of Beauty and Cosmetology;2019-03-18
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