Quality Characteristics of Yanggaeng Added with Blueberry Powder
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201319953222752.pdf
Reference33 articles.
1. Oxygen Radical Absorbing Capacity of Phenolics in Blueberries, Cranberries, Chokeberries, and Lingonberries
2. Occurrence of Gray Mold on Blueberry Trees Caused by Botrytis cinerea in Korea
3. Potential Mechanisms of Cancer Chemoprevention by Anthocyanins
4. The influence of moderate red wine consumption on antioxidant status and indices of oxidative stress associated with CHD in healthy volunteers
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