Nutritional Compositions of Persimmon (<i>Diospyros kaki</i>) Cultivars Subjected to Different Processes-Reference-Cited by-同舟云学术

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Nutritional Compositions of Persimmon (Diospyros kaki) Cultivars Subjected to Different Processes

Published:2023-01-31 Issue:1 Volume:52 Page:40-54
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Moon Jong Hyun¹^ORCID,Lee Han Su¹^ORCID,Lee Uk²^ORCID,Kim Jong Min¹^ORCID,Lee Hyo Lim¹^ORCID,Kim Min Ji¹^ORCID,Jeong Hye Rin¹^ORCID,Go Min Ji¹^ORCID,Kim Tae Yoon¹^ORCID,Joo Seung Gyum¹^ORCID,Kim Ju Hui¹^ORCID,Heo Ho Jin¹^ORCID

Affiliation:

1. Division of Applied Life Science (BK21), Institute of Agriculture and Life Science, Gyeongsang National University

2. Division of Special Forest Resources, Department of Forest Bio-resources, National Institute of Forest Science

Funder

National Institute of Forest Science

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-01-40.pdf

Reference48 articles.

1. An GH, Han JG, Cho JH. Comparisons of biological activities and amino acid contents of edible mushrooms extracted using different solvents. J Mushrooms. 2020. 18:53-62.

2. Characteristics of Nutritional Components in Astringent Persimmons according to Growing Region and Cultivar

3. Beta-carotene, telomerase activity and Alzheimer’s disease in old age subjects

4. β-Carotene—properties and production methods

5. Cardiovascular Disease and Health Functional Foods

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