Physicochemical Composition of Ramie Leaf According to Drying Methods
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/JAKO201405981331660.pdf
Reference39 articles.
1. Antioxidant Activity in Water and Methanol Extracts from Korean Edible Wild Plants
2. Effects of Ramie Leaves on Improvement of Lipid Metabolism and Antiobesity Effect in Rats Fed a High Fat/High Cholesterol Diet
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1. Anti-obesity effects of lactic acid bacteria ferments cultured in industrial medium with ethanol extract of ramie leaf (Boehmeria nivea L.);Food Science and Preservation;2024-02
2. Comparison of the Nutritional Components and Antioxidant Activity in Aruncus dioicus var. kamtschaticus with Different Drying Methods;The Korean Journal of Community Living Science;2023-08-31
3. Ramie (Boehmeria nivea): A Functional Food and Herbal Medicine for Inflammatory Bowel Disease (IBD) and the Promotion of Optimal Health;The Natural Products Journal;2022-07
4. Changes in nutritional components and antioxidant activities from soybean leaves containing high isoflavone contents according to different storage temperatures and periods;Journal of Applied Biological Chemistry;2020-12-31
5. Effects of drying methods on plant lipid compounds and bulk isotopic compositions;Rapid Communications in Mass Spectrometry;2020-08-27
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