Effect of Extracts from Morus alba L. and Curcuma aromatica on Shelf-life and Quality of Wet Noodle-Reference-Cited by-同舟云学术

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Effect of Extracts from Morus alba L. and Curcuma aromatica on Shelf-life and Quality of Wet Noodle

Published:2010-05-31 Issue:5 Volume:39 Page:750-756
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:

Park Na-Bi,Lee So-Young,Yoon So-Young,Kim Koth-Bong-Woo-Ri,Song Eu-Jin,Lee So-Jeong,Lee Chung-Jo,Jung Ji-Yeon,Kwak Ji-Hee,Lee Ho-Dong,Choi Ho-Duk,Ahn Dong-Hyun

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201016264960690.pdf

Reference5 articles.

1. A Study on the Noodle Quality Made from Hovenia dulcis Composite Flour

2. [30] Microsomal lipid peroxidation

3. Effect of Extract from Glycyorrhiza uralensis and Curcula longa on Shelf-life and Quality of Bread

4. Effect of Extracts from Sargassum siliquastrum on Shelf-life and Quality of Bread

5. Effect of Morus alba Root Bark, Ecklonia stolonifera, and Curcuma aromatica Extracts on Shelf-life and Quality of Castella

Cited by 1 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. Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies;Journal of Food Science;2023-08-07

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