Quality Properties of White Lotus Leaf Fermented by Mycelial Paecilomyces japonica-Reference-Cited by-同舟云学术

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Quality Properties of White Lotus Leaf Fermented by Mycelial Paecilomyces japonica

Published:2009-05-29 Issue:5 Volume:38 Page:594-600
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:

Kim Jong-Suk,Wang Su-Bin,Kang Seong-Koo,Cho Young-Sook,Park Seok-Kyu

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200916041346799.pdf

Reference9 articles.

1. Analysis of Chemical Composition, Vitamin, Mineral and Antioxidative Effect of the Lotus Leaf

2. Quality Characteristics of Lotus Leaf Jeolpyun during Storage

3. Alkaloids of Nelumbo lutea (Willd.) pers. (Nymphaeaceae)

4. Antioxidant Effect of Korean Traditional Lotus Liquor (Yunyupju)

5. Constituents of Nelumbo nucifera leaves and their antimalarial and antifungal activity

Cited by 10 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. Quality Characteristics and Antioxidant Activity of Yanggaeng Containing Paecilomyces japonica Powder;Journal of the Korean Society of Food Science and Nutrition;2023-10-31

2. Lotus (Nelumbo nucifera Gaertn.) Leaf-Fermentation Supernatant Inhibits Adipogenesis in 3T3-L1 Preadipocytes and Suppresses Obesity in High-Fat Diet-Induced Obese Rats;Nutrients;2022-10-17

3. Physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain fermented Cordyceps militaris grown on Tenebrio molitor;Korean Journal of Food Preservation;2018-02

4. Changes in physicochemical components of Astragalus membranaceus fermented with Phellinus linteus;Korean Journal of Food Preservation;2016-10

5. Physicochemical characteristics of acorn tea by processing methods;Korean Journal of Food Preservation;2016-06

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