Quality Characteristics and Antioxidant Activity of Mulberry Leaf Tea Fermented by Monascus pilosus-Reference-Cited by-同舟云学术

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Quality Characteristics and Antioxidant Activity of Mulberry Leaf Tea Fermented by Monascus pilosus

Published:2012-05-31 Issue:5 Volume:41 Page:706-713
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:

Lee Sang-Il,Lee Ye-Kyung,Choi Jong-Keun,Yang Seung-Hwan,Lee In-Ae,Suh Joo-Won,Kim Soon-Dong

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201218552488737.pdf

Reference69 articles.

1. Analysis of Functional Components of Leaves of Different Mulberry Cultivars

2. Effect of anaerobically treated tea (Gabaron tea) on blood pressure of spontaneously hypertensive rats.

3. Dietary GABA decreases body weight of genetically obese mice

Cited by 4 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. Physicochemical Properties and Biological Activities of Fermented Ocimum bacilicum L. Extracts with Various Microorganisms;Journal of the Korean Society of Food Science and Nutrition;2024-06-30

2. A comprehensive review on the production, pharmacokinetics and health benefits of mulberry leaf iminosugars: Main focus on 1-deoxynojirimycin, d-fagomine, and 2-O-ɑ-d-galactopyranosyl-DNJ;Critical Reviews in Food Science and Nutrition;2021-10-16

3. Conversion of Flavonols Kaempferol and Quercetin in Mulberry (M orus Alba L.) Leaf Using Plant-Fermenting L actobacillus Plantarum;Journal of Food Biochemistry;2015-08-28

4. Enhancement of 1-deoxynojirimycin content and α-glucosidase inhibitory activity in mulberry leaf using various fermenting microorganisms isolated from Korean traditional fermented food;Biotechnology and Bioprocess Engineering;2014-11

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