Change in microbiological quality and dominant bacterial communities during processing and storage of Platycodi radix (Doraji)
Author:
Funder
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries
Korea Food Research Institute
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2018.25.4.417
Reference49 articles.
1. Evaluation of leaf morphology, structure and biochemical substance of balloon flower (Platycodon grandiflorum (Jacq.) A. DC.) plantlets in vitro under different light spectra;Liu;Sci Hortic,2014
2. Saponins, especially platyconic acid A, from Platycodon grandiflorum reduce airway inflammation in ovalbumin-induced mice and PMA-exposed A549 cells;Choi;J Agric Food Chem,2015
3. Hypocholesterolemic and anti-obesity effects of saponins from Platycodon grandiflorum in hamsters fed atherogenic diets;Zhao;J Food Sci,2008
4. Antiproliferative effects of saponins from the roots of Platycodon grandiflorum on cultured human tumor cells;Choi;J Nat Prod,2010
5. Effects of tapioca starch/decolorized hsian-tsao leaf gum based active coatings on the quality of minimally processed carrots;Lai;Food Bioprocess Technol,2013
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