Enhancement of Antioxidant Activities of Codonopsis lanceolata and Fermented Codonopsis lanceolata by Ultra High Pressure Extraction-Reference-Cited by-同舟云学术

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Enhancement of Antioxidant Activities of Codonopsis lanceolata and Fermented Codonopsis lanceolata by Ultra High Pressure Extraction

Published:2010-12-31 Issue:12 Volume:39 Page:1898-1902
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 Sung-Jin,Park Dong-Sik,Lee Su-Bock,He Xin-Long,Ahn Ju-Hee,Yoon Won-Byung,Lee Hyeon-Yong

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201007049674500.pdf

Reference8 articles.

1. Reactive species and their accumulation on radical-damaged proteins

2. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene

3. Biological Activities in the Extract of Fermented Codonopsis lanceolata

4. Chemical Compositions of Fermented Codonopsis lanceolata

5. Polyphenols in olive oils

Cited by 11 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. Comparison of Saponin Content and Antioxidant Effect depending on the Processing Method of Codonopsis lanceolata;Biomedical Science Letters;2021-12-31

2. Deodorization Effects and Antibacterial Activity of Codonopsis lanceolata Extract;Asian Journal of Beauty and Cosmetology;2019-06-30

3. Changes of Efficacy of Antioxidant, Antidyslipidemic, Antidiabetic and Microbiological Characteristics in Fermented and Salt-treated Fermented Codonopsis lanceolata;Journal of Korean Medicine for Obesity Research;2018-12-30

4. Anti-oxidative and Anti-inflammatory Effects of Codonopsis lanceolata Skin Extracts;Asian Journal of Beauty and Cosmetology;2018-08-22

5. Nutritional quality of Peucedanum japonicum Thunb. leaves in relation to ripening time, growing condition and blanching;Korean Journal of Food Preservation;2014-12

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