Antioxidative and Antibrowning Effects of Taraxacum platycarpum and Chrysanthemum indicum Extracts as Natural Antibrowning Agents-Reference-Cited by-同舟云学术

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Antioxidative and Antibrowning Effects of Taraxacum platycarpum and Chrysanthemum indicum Extracts as Natural Antibrowning Agents

Published:2011-08-30 Issue:4 Volume:18 Page:584-589
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:Korean Journal of Food Preservation

Author:

Chang Min-Sun,Park Mi-Ji,Jeong Moon-Cheol,Kim Dong-Man,Kim Gun-Hee

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201131263124034.pdf

Reference24 articles.

1. New approaches in improving the shelf life of minimally processed fruit and vegetables

2. MINIMAL PROCESSING OF CUSTARD APPLE (ANNONA ATEMOYA) PULP

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. Scutellaria baicalensis Extracts as Natural Inhibitors of Food Browning;Journal of the Korean Society of Food Science and Nutrition;2013-05-31

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