Antimicrobial Effect of the Fractions Extracted from a Lotus (Nelumbo nucifera) Leaf
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200612842569093.pdf
Reference5 articles.
1. Volatile sulfides of the Amazonian garlic bush
2. Citric Acid and Antimicrobials Affect Microbiological Stability and Quality of Tomato Juice
3. Antioxidant principles ofNelumbo nucifera stamens
4. Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera)
5. Antioxidant properties of lotus seed and its effect on DNA damage in human lymphocytes
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1. Physicochemical Properties and Antioxidant Activities of Tarakjuk with Lotus Leaf Powder;Journal of the East Asian Society of Dietary Life;2021-12-31
2. Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd’s purse and goldenrod in restructured duck/pork patties;Journal of Food Science and Technology;2017-05-23
3. Effect of lotus leaf on the quality characteristics and antioxidant properties of bread;Korean Journal of Food Preservation;2017-04
4. Quality characteristics of Yakju containing pretreated lotus leaves;Korean Journal of Food Preservation;2016-04
5. Effects of pretreatments and storage temperatureon the quality of lotus leaves;Korean Journal of Food Preservation;2016-04
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