Preparation and Quality Characteristics of Makgeolli Made with Black Garlic Extract and Sulgidduk-Reference-Cited by-同舟云学术

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Preparation and Quality Characteristics of Makgeolli Made with Black Garlic Extract and Sulgidduk

Published:2011-05-31 Issue:5 Volume:40 Page:759-766
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 Gyoung-Min,Jung Woo-Jae,Shin Jung-Hye,Kang Min-Jung,Sung Nak-Ju

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201116563335192.pdf

Reference12 articles.

1. Growth inhibitory effects of diallyl disulfide on human breast cancer cell lines

2. Antioxidant Activity of Black Garlic (Allium sativum L.)

3. Physicochemical, Sensory Characteristics and Antioxidant Activities of Jam Prepared with Black Garlic

4. Quality Characteristics of Sponge Cake with Black Garlic Powder Added

5. Polyphenols in olive oils

Cited by 11 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 of wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Kazachstania exigua CCSY27;Korean Journal of Food Preservation;2020-02

2. Physicochemical characteristics and ginsenoside content of Korean traditional wine produced by fermentation of Panax ginseng sprouts;Korean Journal of Food Preservation;2018-10-30

3. Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery;Korean Journal of Food Preservation;2016-08

4. Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia);Korean Journal of Food Preservation;2016-04

5. Quality and Sensory Characteristics of Sweet Persimmon Distilled Spirits;Journal of the Korean Society of Food Science and Nutrition;2015-10-31

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