Quality Characteristics and Antioxidant Activity of Yanggaeng Containing <i>Paecilomyces japonica</i> Powder-Reference-Cited by-同舟云学术

Quality Characteristics and Antioxidant Activity of Yanggaeng Containing Paecilomyces japonica Powder

Published:2023-10-31 Issue:10 Volume:52 Page:990-996
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Park Eunbin¹^ORCID,Ryu Soo-In²^ORCID,Lee Minho³^ORCID,Paik Jean Kyung¹^ORCID

Affiliation:

1. Department of Food and Nutrition, Eulji University

2. Seongnam Food R&D Support Center

3. Department of Food Technology and Services, Eulji University

Funder

Seongnam Senior Industry Innovation Center

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-10-990.pdf

Reference27 articles.

1. AOAC. Official methods of analysis. 21st ed. Association of Official Analytical Chemists International. 2019. p 125.

2. A Study on the Composition of Cordyceps militaris Extract and Mycelium

3. Choi EM, Jung BM. Quality characteristics of yanggeng prepared by different ratio of pumpkin. Korean J Soc Food Cook Sci. 2004. 20:138-143.

4. Davaa V, Han JT, Park JK, et al. Effects of Cordyceps militaris on blood glucose level in db/db mouse. Bulletin of the Animal Biotechnology. 2010. 3:15-23.

5. Gang MS. Traditional veterinary herbology 4: Medicinal mushrooms and maitake mushrooms. Journal of Korean Veterinary Medical Association. 2017. 53:507-511.

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