Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria-Reference-Cited by-同舟云学术

Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria

Published:2016-06 Issue:3 Volume:23 Page:347-354
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Baek Seong Yeol,Kim Ji-Seon,Mun Ji-Young,Lee Choong Hwan,Park Yoo Kyoung,Yeo Soo-Hwan

Funder

Rural Development Administration

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.3.347

Reference37 articles.

1. Kim MJ Hyun JO 1997 Genetic variation in urushiol components of Rhus verniciflua Stokes. Korean J Breed Sci 29 115 123

2. Jung NC 1998 Biological activity of urushiol and flavonoids from Lac tree (Rhus verniciflua Stokes) Ph D Thesis Chonnam National University, Korea 9 21

3. Lee SK Kang SM Kim YS Kang CG 2005 Quality comparison of emulsion-type sausages made from Rhus verniciflua Stokes fed pork and extract. Korean J Food Sci An 25 210 217

4. MFDS 2014 Korean Food Standards Codex Ministry of Food & Drug Safety, Cheongju, Korea, p 56, 165-166

5. Baek SY Lee CH Park YK Choi HS Mun JY Yeo SH 2015 Quality Characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract. Korean J Food Preserv 22 674 682 10.11002/kjfp.2015.22.5.674

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