Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit-Reference-Cited by-同舟云学术

Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit

Published:2017-02 Issue:1 Volume:24 Page:125-133
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Cho Kye Man,Hwang Chung Eun,Joo Ok Soo

Funder

Gyengnam National University of Science and Technology

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.1.125

Reference33 articles.

1. Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice;Cho;J Food Preserv,2014

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. Analysis on the components of the fruit of Elaeagnus multiflora Thumb;Kim;Korean J Food Preserv,2003

5. Dertermination of phytochemical contents and biological activity from the fruits of Elaeagnus multiflora;Lee;J Food Sci Nutr,2011

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