Quality Characteristics and Antioxidant Activities of Yanggaeng Supplemented with Licorice Powder-Reference-Cited by-同舟云学术

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Quality Characteristics and Antioxidant Activities of Yanggaeng Supplemented with Licorice Powder

Published:2016-07-31 Issue:7 Volume:45 Page:1077-1081
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 Ji Eun,Lee Jun Ho

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201624238395519.pdf

Reference29 articles.

1. Preliminary evaluation of antinephritis and radical scavenging activities of glabridin from Glycyrrhiza glabra

2. EFFECTS OF GLYCYRRHIZIN ON THYMOLYTIC AND IMMUNOSUPPRESSIVE ACTION OF CORTISONE

3. Glycyrrhizic acid inhibits virus growth and inactivates virus particles

4. Mechanism of Antihepatotoxic Activity of Glycyrrhizin, I: Effect on Free Radical Generation and Lipid Peroxidation

Cited by 2 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. Antioxidant and Skin-Whitening Activity of Glycyrrhiza uralensis Extract Cultivated for Different Periods;Journal of the East Asian Society of Dietary Life;2022-08-31

2. Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin;Food Science of Animal Resources;2021-03

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