Analysis of Nutritional Components, Volatile Properties, and Sensory Attributes of Cynanchi wilfordii Radix: Characterization Study-Reference-Cited by-同舟云学术

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Analysis of Nutritional Components, Volatile Properties, and Sensory Attributes of Cynanchi wilfordii Radix: Characterization Study

Published:2015-04-30 Issue:4 Volume:44 Page:564-572
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:

Lim Ho-Jeong,Kim Jae-Kyeom,Cho Kye Man,Joo Ok Soo,Nam Sang Hae,Lee Shin-Woo,Kim Hyun Joon,Shin Eui-Cheol

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201525040967215.pdf

Reference29 articles.

Cited by 5 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. Acute and 13-week subchronic toxicity studies of hot-water extract of Cynanchi wilfordii Radix in Sprague-Dawley rats;Toxicological Research;2019-11-26

2. Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii;Journal of Food Science;2019-10

3. Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing;Journal of Food Biochemistry;2019-03-20

4. Wasabia koreana Nakai: A Preliminary Study on Nutrients and Chemical Compounds That May Impact Sensory Properties;Molecules;2018-09-30

5. Effect of Volatile Organic Chemicals in Chrysanthemum indicum Linné on Blood Pressure and Electroencephalogram;Molecules;2018-08-17

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