Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora)-Reference-Cited by-同舟云学术

Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora)

Published:2021-07-31 Issue:7 Volume:50 Page:715-724
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Kwon Ga-Hye¹^ORCID,Kim Myung Hyun¹^ORCID,Han Young Sil¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition, Sookmyung Womens University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-07-715.pdf

Reference61 articles.

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

3. Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder

4. Chang HJ, Choi EH, Chun HS. Quantitative structure-activity relationship (QSAR) of antioxidative anthocyanidins and their glycosides. Food Sci Biotechnol. 2008. 17:501-507.

5. Quality Characteristics of Yanggaeng according to the Additionof Plantain (Plantago asiatica L.) Powder

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