Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract
Author:
Funder
Ministry of Trade, Industry and Energy
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.2.196
Reference33 articles.
1. Physicochemical characteristics and antioxidant activity of Seomaeyaksuk depending on harvest times and processing methods;Choi;Korean J Food Preserv,2015
2. Bioactive constituents and utilities of Artemisia sp as Medicinal herb and food stuff;Lee;Korean J Food Nutr,2000
3. Physicochemical characteristics and biological activities of Artemisia Argyi H;Hwang;J Life Sci,2014
4. Antioxidant activity of the Seomaeyaksuk tea extracts prepared with different drying and extract conditions;Hwang;Korean J Food Preserv,2013
5. Change of anti-oxidative activity and quality characteristics of Maejakgwa with mugwort powderduring the storage period;Kim;J Korean Soc Food Sci Nutr,2011
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1. Quality characteristics and antioxidant activities of ‘Sikhye’ containing different amounts of Jerusalem artichoke extract;Korean Journal of Food Preservation;2021-10
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