Quality Characteristics and Antioxidant Activity of Kalopanax pictus Cortex Tea Depending on the Preparation Methods, Namely: Pan-Roasting and Steaming
Author:
Affiliation:
1. Department of Culinary Science and Foodservice Management, Sejong University
Publisher
The Korean Society of Food Science and Nutrition
Link
https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-02-173.pdf
Reference27 articles.
1. Chai YA, Kim SM, Kim GS, et al. Medicinal botany. Hyangmunsa. 2007. p 169-170.
2. Toxicology ofKalopanax pictus extract and hematological effect of the isolated anti-rheumatoidal kalopanaxsaponin a on the freunds complete adjuvant reagent-treated rat
3. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom
4. FORMATION OF 2-PYRROLIDONE-5-CARBOXYLIC ACID FROM GLUTAMINE DURING PROCESSING AND STORAGE OF SPINACH PUREE
5. Effects of Different Thermal Pre-treatment on the Quality Properties of Bell Pepper
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