Quality Characteristics of Radish Treated with Environmentally-friendly Red Clay-processed Materials-Reference-Cited by-同舟云学术

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Quality Characteristics of Radish Treated with Environmentally-friendly Red Clay-processed Materials

Published:2014-09-30 Issue:9 Volume:43 Page:1394-1399
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:

Seo Yoojin,Yoon Sungjin,Kim SungGun,Cho Wonwoo,Lee Sora,Kang Ho-Duck,Yoon Moon-Young,Park Jung-Keug,Yoo Byoungseung,Chang Yoonhyuk,Lee Youngseung

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201429765168287.pdf

Reference18 articles.

1. Quality Characteristics of Hot-air Dried Radish (Raphanus sativus L.) Leaves

2. Analysis of Manganese Contents in 30 Korean Common Foods

Cited by 6 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. Effects of Processed Red-clay and Microbial Fertilizer Containing Lactobacillus fermentum on Tomato Growth Characteristics, and Fruit Quality Levels;Horticultural Science and Technology;2024-05-28

2. Physical Characterization and Manufacturing of Frozen Meal Kit Shredded Radish Using Various Freezing and Thawing Conditions;Journal of the Korean Society of Food Science and Nutrition;2022-05-31

3. Physicochemical and Sensory Characteristics of Domestic Winter Radishes (Raphonus sativus L.) According to Cultivars;Journal of the Korean Society of Food Science and Nutrition;2021-12-31

4. Effects of the Size and Fractions Based on Molecular Weight on Sensory Characteristics of Jeju Winter Radish;Journal of the Korean Society of Food Science and Nutrition;2021-01-31

5. Quality changes during ripening of Gouda cheese coated with loess;Korean Journal of Food Preservation;2019-08-30

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