Inhibition Effect against the Rat Blood Plasma Oxidation of the Makgeolli (Takju) Korean Rice Wine
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201216636293205.pdf
Reference14 articles.
1. Isolation and Identification of Antioxidants from Makgeolli
Cited by 6 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. Comparison of microbial inactivation and quality characteristics of Korean turbid rice wine, Makgeolli pasteurized with conventional and ohmic heating;Journal of Food Measurement and Characterization;2022-05-19
2. Simultaneous determination of four bioactive compounds in Korean rice wine (makgeolli) by solvent extraction coupled with gas chromatography-mass spectrometry;International Journal of Food Properties;2018-01-01
3. Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica;Preventive Nutrition and Food Science;2014-06-30
4. Fermentation Characteristics of Makgelli Made with Loquat Fruits (Eriobotrya japonica Lindley);Journal of the Korean Society of Food Science and Nutrition;2013-06-30
5. Functional Activities of Makgeolli By-products as Cosmetic Materials;Journal of the Korean Society of Food Science and Nutrition;2013-04-30
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