Antioxidant activities and quality characteristics of Yanggeng added with aged black chestnut inner shell-Reference-Cited by-同舟云学术

Antioxidant activities and quality characteristics of Yanggeng added with aged black chestnut inner shell

Published:2017-04 Issue:2 Volume:24 Page:303-311
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Lee Seok Ryong,Lim Jun Young,Kim Mee Ree

Funder

Korea Institute of Planning and Evalution for Technology of Food, Agriculture, Forestry and Fisheries

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.2.303

Reference22 articles.

1. Quality characteristics and antioxidant activities of Yanggeng with added Rehmanniae radix preparata concentrate;Oh;Korean J Food Cookery Sci,2012

2. Quality characteristics of Yanggeng prepared with different amounts of Astragalus membranaceus powder;Min;J East Asian Soc Dietary Life,2008

3. Quality characteristics and antioxidant activity of calcium-added garlic Yanggeng;Jeon;J Korean Soc Food Sci Nutr,2009

4. Quality characteristics of pine mushroom Yanggeng prepared by different addition of frozen pine mushroom according to different pretreatment;Park;Korean J Food Culture,2005

5. Quality characteristics of Yanggeng prepared by different ratio of pumpkin;Choi;Korean J Food Cookery Sci,2004

Cited by 2 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. Quality Characteristics and Antioxidant Activity of Rice Muffins Added with Chestnut Inner Shell Powder;Journal of the Korean Society of Food Science and Nutrition;2024-04-30

2. Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora);Journal of the Korean Society of Food Science and Nutrition;2021-07-31