α-Amylase Activity of Radish and Stability in Processing-Reference-Cited by-同舟云学术

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α-Amylase Activity of Radish and Stability in Processing

Published:2009-06-30 Issue:6 Volume:38 Page:812-815
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Cho Eun-Hye,Choi A-Reum,Choi Sun-Ju,Kim So-Young,Lee Gun-Soon,Lee Soo-Seoug,Chae Hee-Jeong

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200918839962154.pdf

Cited by 5 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. Physiological activities of Pyrus pyrifolia Nakai, malt, Ziziphus jujuba Mill., Leonurus japonicus Houtt., Scutellaria baicalensis, and their mixtures;Korean Journal of Food Preservation;2023-12

2. Physicochemical and Sensory Characteristics of Domestic Winter Radishes (Raphonus sativus L.) According to Cultivars;Journal of the Korean Society of Food Science and Nutrition;2021-12-31

3. Effect of humic acid, seaweed extract and essential oils as antioxidants on pre-and post-harvest quality of red radish plants;Horticulture International Journal;2019-05-24

4. Evaluation of feed value of a by-product of pickled radish for ruminants: analyses of nutrient composition, storage stability, and in vitro ruminal fermentation;Journal of Animal Science and Technology;2016-09-16

5. Effect of Enzyme-Treated Radish Leaves on Lipid Metabolism in Rats Fed a High-Fat Diet;Preventive Nutrition and Food Science;2011-03-31

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