Quality characteristics and antioxidative activity of ‘Sulgidduk’ added with Elaeagnus multiflora powder

Author:

Hong Ju-YeonORCID,Oh Wang-KyuORCID

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference35 articles.

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3. Ahn GJ. Quality characteristics and antioxidantive actives of Sulgidduk added mugwort powder. Culi Sci Hos Res, 25, 184-193 (2019)

4. Blois ML. Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1224 (1958) 10.1038/1811199a0

5. Cho MS. Korean Tree Illustrations. Academy Publishing Co, Seoul, Korea, p 372 (1989)

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