Changes in quality characteristic of immature flat persimmon (Diospyros kaki Thunb) during heat treatment aging-Reference-Cited by-同舟云学术

Changes in quality characteristic of immature flat persimmon (Diospyros kaki Thunb) during heat treatment aging

Published:2016-06 Issue:3 Volume:23 Page:301-309
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Sim Hye-Jin,Kang Jae-Ran,Kang Min-Jung,Choi Myoung-Hyo,Suh Hwa-Jin,Shin Jung-Hye

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.3.301

Reference47 articles.

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3. Lee JW Ko HR Shim KH 1998 Structural characteristics of the water soluble browning reaction products isolated from Korean red ginseng. Korean J Food Nutr 11 499 505

4. Lee JW Do JH 2006 Current studies on browning reaction products and acidic polysaccharide in Korean red ginseng. J Ginseng Res 30 41 48 10.5142/jgr.2006.30.1.041

5. Heo BG Park YJ Kim TC Kim HJ Park SM Kim KS Jang HG Lee KD Yun JG 2009 Chemical characteristics, antimicrobial activity and dye ability of Gyeongsanbansi (persimmon kaki) unripe juice extraction and fermented liquor. Korean J Plant Res 22 438 445

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