Chemical Composition, Functional Constituents, and Antioxidant Activities of Berry Fruits Produced in Korea-Reference-Cited by-同舟云学术

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Chemical Composition, Functional Constituents, and Antioxidant Activities of Berry Fruits Produced in Korea

Published:2015-09-30 Issue:9 Volume:44 Page:1295-1303
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:

Lee Yongcheol,Lee Jib-Ho,Kim Sung-Dan,Chang Min-Su,Jo In-Soon,Kim Si-Jeong,Hwang Keum Taek,Jo Han-Bin,Kim Jung-Hun

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201528559178217.pdf

Reference23 articles.

1. The Quality Characteristics of Jelly Added with Bokbunja (Rubus coreanus Miquel)

2. Anti-angiogenic, Antioxidant, and Anti-carcinogenic Properties of a Novel Anthocyanin-Rich Berry Extract Formula

3. Bioactive Compounds in small Fruits and their Influence on Human Health

Cited by 18 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. Brewing Methods of Traditional Fruit Liquors : A Systematic Study Focused on Ancient Culinary Literature between the 15th and 19th Centuries;Journal of the East Asian Society of Dietary Life;2023-08-31

2. Evaluation of the Chemical Composition of Selected Varieties of L. caerulea var. kamtschatica and L. caerulea var. emphyllocalyx;Molecules;2023-03-09

3. Effect of Blueberry Pomace Supplementation in Diet on Growth, Feed Utilization, Antioxidant Enzyme Activity and Challenge Test with Streptococcus iniae of Juvenile Black Rockfish Sebastes schlegelii;THE JOURNAL OF FISHERIES AND MARINE SCIENCES EDUCATION;2022-06-30

4. Anthocyanin Content in Mulberry according to Cultivars and Growing Region;Journal of the Korean Society of Food Science and Nutrition;2022-03-31

5. Comparison of Phytochemicals and Antioxidant Activities of Berries Cultivated in Korea: Identification of Phenolic Compounds in Aronia by HPLC/Q-TOF MS;Preventive Nutrition and Food Science;2021-12-31

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