Quality Properties of Yogurt Added with Hot Water Concentrates from Allium hookeri Root-Reference-Cited by-同舟云学术

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Quality Properties of Yogurt Added with Hot Water Concentrates from Allium hookeri Root

Published:2014-09-30 Issue:9 Volume:43 Page:1415-1422
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:

Jun Hyun-Il,Park Seon-Yeong,Jeong Do-Yeon,Song Geun-Seoup,Kim Young-Soo

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201429765168292.pdf

Reference30 articles.

1. Quality characteristics of kimchi with Allium hookeri root powder added

2. Quality Characteristics of Kimchi Added with Allium hookeri Root

3. Development of transgenic potato with high content of sulphur-containing essential amino acids

4. Antioxidant and Antimicrobial Activities of Ethanol Extract from Six Vegetables Containing Different Sulfur Compounds

Cited by 8 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. Allium hookeri Inhibits Inflammation in OVA-induced Allergic Rhinitis in Mice via NF-κB pathway;Anatomy & Biological Anthropology;2023

2. Antioxidative and Sensory Properties of Allium hookeri Fermented by Leuconostoc mesenteroides in Pork Patties;Food Science of Animal Resources;2019-12

3. Anti-Obesity Effect ofAllium hookeriLeaf Extract in High-Fat Diet-Fed Mice;Journal of Medicinal Food;2018-03

4. Antioxidant Compounds and Activities of Methanolic Extracts from Steam-Dried Allium hookeri Root;Journal of the Korean Society of Food Science and Nutrition;2016-12-31

5. Changes in volatile flavor compounds in steam-dried Allium hookeri root;Food Science and Biotechnology;2016-10

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