Quality Characteristics of Functional Yanggaeng Supplemented with Bamboo Leaf Powder-Reference-Cited by-同舟云学术

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Quality Characteristics of Functional Yanggaeng Supplemented with Bamboo Leaf Powder

Published:2023-09-30 Issue:9 Volume:52 Page:879-885
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Kang Hyemi¹^ORCID,Baek Jin Ju¹^ORCID,Ryu Soo In²^ORCID,Paik Jean Kyung¹^ORCID

Affiliation:

1. Department of Food and Nutrition, Eulji University

2. Seongnam Food R&D Support 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/JKFN052-09-01.pdf

Reference33 articles.

1. AOAC. Official methods of analysis. 14th ed. Association of Official Analytical Chemists. 1984. p 50-58.

2. Antioxidant Determinations by the Use of a Stable Free Radical

3. Choi EJ, Kim SI, Kim SH. Quality characteristics of yanggaeng by the addition of green tea powder. J East Asian Soc Diet Life. 2010. 20:415-422.

4. Eom HJ, Kang HJ, Kwon NR, et al. Quality characterization of yanggaeng with rice germ powder. Korean J Food Nutr. 2021. 34:302-309.

5. ON PHOSPHOTUNGSTIC-PHOSPHOMOLYBDIC COMPOUNDS AS COLOR REAGENTS

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