The Quality Characteristic and Antioxidant Properties of Saccharified Strawberry Gruels
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201220962918191.pdf
Reference30 articles.
1. Monitoring on Alcohol Fermentation Characteristics of Strawberry
2. Effect of Plant Growth Temperature on Antioxidant Capacity in Strawberry
3. Antioxidant Activity in Fruits and Leaves of Blackberry, Raspberry, and Strawberry Varies with Cultivar and Developmental Stage
4. Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices
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2. Quality Characteristics and Antioxidant Activity of Brown Rice Porridge Supplemented with Jerusalem Artichoke (Helianthus tuberosus L.);Journal of the Korean Society of Food Science and Nutrition;2022-04-30
3. Physicochemical components of Cynanchi wilfordii Radix fermented with Rhizopus delemar;Korean Journal of Food Preservation;2017-11
4. Effect of rice mash on the quality characteristics of strawberry jam;Korean Journal of Food Preservation;2015-12
5. The Quality Characteristics of Rice Mash by Mixing Ratios of Rice and Rice Koji;Journal of the Korean Society of Food Science and Nutrition;2013-12-31
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