Study on quality characteristics of Mandupi added with Ligularia fischeri powder-Reference-Cited by-同舟云学术

Study on quality characteristics of Mandupi added with Ligularia fischeri powder

Published:2015-08 Issue:4 Volume:22 Page:475-481
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Park Bock-Hee,Kim Se-Jin,Cho Hee-Sook

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2015.22.4.475

Reference29 articles.

1. Cho SD Kim GH Food product development and quality characteristics of Ligularia fischeri for food resources Korean J Food Preserv 2005 12 43 47

2. Chang SK Kim JH Oh HS The development of functional cold buckwheat noodles using biological activity of hot water extracts of Ligularia fischeri and Angelica gigas Nakai Korean J Food Culture 2008 23 479 488

3. Jeong SW Kim EJ Hwangbo HJ Ham SS Effects of Ligularia fischeri extracts on oxidation of low density lipoprotein Korean J Food Sci Technol 1998 30 1214 1221

4. Park JA Kim MK Effect of Korean native plant diet on lipid metabolism, antioxidative capacity and cadmium detoxification in rats Korean J Nutr 1999 32 353 368

5. Kim DW Son KH Chang HW Bae KH Kang SS Kim HP Anti-inflammatory activity of Sedum kamtschaticum J Ethnopharmacology 2004 90 409 414 10.1016/j.jep.2003.11.005

Cited by 1 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 Activities of Dumpling Shell Based on the Addition of Sorghum Powder Addition;Journal of the Korean Society of Food Science and Nutrition;2021-10-31