Fermentation Characteristics of Makgelli Made with Loquat Fruits (Eriobotrya japonica Lindley)-Reference-Cited by-同舟云学术

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Fermentation Characteristics of Makgelli Made with Loquat Fruits (Eriobotrya japonica Lindley)

Published:2013-06-30 Issue:6 Volume:42 Page:975-982
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:

Choi Kuy-Won,Lee Jun-Ki,Jo Hyeon-Ju,Lee Kwon-Jai,Yoon Jin-A,An Jeung Hee,Chung Kang-Hyun

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201319850774464.pdf

Reference23 articles.

1. Inhibition Effect against the Rat Blood Plasma Oxidation of the Makgeolli (Takju) Korean Rice Wine

2. The Effect of Makgeolli on Blood Flow, Serum Lipid Improvement and Inhibition of ACE in vitro

Cited by 3 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. In vitro antioxidant and lipase inhibitory activities of Makgeolli supplemented with Jeju Camellia Mistletoe (Korthalsella japonica Engl.) during fermentation;Journal of Applied Biological Chemistry;2017-09-30

2. Quality Characteristics and Evaluation of Physiological Activities of Moju Made with Hovenia dulcis Thunb.;Journal of the Korean Society of Food Science and Nutrition;2015-11-30

3. Quality Characteristics of Makgeolli Supplemented with Pineapple;Journal of the Korean Society of Food Science and Nutrition;2014-08-31

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