Quality and Antioxidant Characteristics of Water Spinach (<i>Ipomoea aquatica</i>Forsk.) Cultivated in Korea with Various Cooking Methods-Reference-Cited by-同舟云学术

Quality and Antioxidant Characteristics of Water Spinach (Ipomoea aquaticaForsk.) Cultivated in Korea with Various Cooking Methods

Author:

Cha Seung-Hyeon¹^ORCID,Park So Mi²,Park Sang-Beom¹,Bak Se-Lim¹,Jiang Shangle¹,Jang Keum-Il¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology, Chungbuk National University

2. Korea Agency of Education, Promotion, and Information Service in Food, Agriculture, Forestry and Fisheries

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

Reference48 articles.

3. Badruzzaman SM, Husain W. Some aquatic and marshy land medicinal plants from Hardoi district of Uttar Pradesh. Fitoterapia. 1992. 63:245-247.

4. Baek M. Microwave-assisted extraction of grape seed oil. Master’s thesis. Kyungpook National University, Daegu, Korea. 2008.

5. Cha M, Oh MS. Changes in mineral content in several leaf vegetables by various cooking methods. Korean J Soc Food Sci. 1996. 12:34-39.

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