Evaluation of the Quality Characteristics and Antioxidant Activity of <i>Yanggaeng</i> with <i>Fructus Ligustri</i> Lucidi Extract-Reference-Cited by-同舟云学术

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Evaluation of the Quality Characteristics and Antioxidant Activity of Yanggaeng with Fructus Ligustri Lucidi Extract

Published:2022-06-30 Issue:6 Volume:51 Page:619-626
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Li Jing-Jing¹^ORCID,Kim Kyoung-Hee¹^ORCID,Yook Hong-Sun¹^ORCID

Affiliation:

1. Department of Food and Nutrition, Chungnam National University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-06-619.pdf

Reference40 articles.

1. AOAC. Official method of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. 1990. p 770.

2. The hydrophilic and lipophilic contribution to total antioxidant activity

3. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

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

5. The effect of garlic extract on the activity of some enzymes

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality Characteristics and Antioxidant Activity of Yanggaeng Containing Paecilomyces japonica Powder;Journal of the Korean Society of Food Science and Nutrition;2023-10-31

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