Effects of premature mandarin powder on the quality characteristics and antioxidant activities of scone
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2021.28.2.231
Reference34 articles.
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2. Choi MH, Kim KH, Yook HS. Analysis of active components of premature mandarin. J Korean Soc Food Sci Nutr, 48, 557-566 (2019a) 10.3746/jkfn.2019.48.5.557
3. Choi MH, Kim KH, Yook HS. Antioxidant and antibacterial activity of premature mandarin. J Korean Soc Food Sci Nutr, 48, 622-629 (2019b) 10.3746/jkfn.2019.48.6.622
4. Choi OJ, Jung HN. Effects of fats and oils on the quality characteristics of rice scone. Korean J Food Preserv, 26, 539-544 (2019) 10.11002/kjfp.2019.26.5.539
5. Choi SY, Ko HC, Ko SY, Hwang JH, Park JG, Kang SH, Han SH, Yun SH, Kim SJ. Correlation between flavonoid content and the NO production inhibitory activity of peel extracts from various citrus fruits. Biol Pharm Bull, 30, 772-778 (2007) 10.1248/bpb.30.772, 17409518
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