Effects of the Size and Fractions Based on Molecular Weight on Sensory Characteristics of Jeju Winter Radish-Reference-Cited by-同舟云学术

Effects of the Size and Fractions Based on Molecular Weight on Sensory Characteristics of Jeju Winter Radish

Published:2021-01-31 Issue:1 Volume:50 Page:54-60
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Kim Juhee¹^ORCID,Baik Woonseo¹,Yoon Gyeonghye¹,Lee Sanghyeok¹,Jung Ji-Yoon¹,Xu Wei²,Kim Chang-Sook³,Shin Eui-Cheol⁴,Lee Youngseung¹,Park Sung-Soo²^ORCID

Affiliation:

1. Department of Food Science and Nutrition, Dankook University

2. Department of Food Science and Nutrition, Jeju National University

3. Major of Molecular Biotechnology, Jeju National University

4. Department of Food Sensory & Cognitive Science, Gyeongnam National University of Science and Technology

Funder

Agriculture Science and Technology Development

Jeju National University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/jkfn-50-1-54.pdf

Reference27 articles.

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2. Baik SO, Kim HK, Lee YH, Kim YS, Ryu MH. Preparation of active fraction from radish water extracts for improving the intestinal functions and constipation activities. J Korean Soc Appl Biol Chem. 2004. 47:315-320.

3. Radish (Raphanus sativus) and Diabetes

4. De Corcuera JIR, Cavalieri RP, Powers JR. Blanching of foods. Marcel Dekker Inc., New York, NY, USA. 2004. p 1-5.

5. Drost D, Bitner W. Radishes in the garden. All Current Publications. 2020. EXTENSION. https://digitalcommons.usu.edu/extension_curall/288.

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