Thiamine, Riboflavin, and Niacin Contents in Agri-Foods Used as Raw Materials for Health Functional Foods-Reference-Cited by-同舟云学术

Thiamine, Riboflavin, and Niacin Contents in Agri-Foods Used as Raw Materials for Health Functional Foods

Published:2022-08-31 Issue:8 Volume:51 Page:797-804
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Jeon Jinsoo¹^ORCID,Jang Younghyeon¹^ORCID,Lee Sang Hoon²^ORCID,Choi Young Min²^ORCID,Choung Myoung-Gun¹^ORCID

Affiliation:

1. Department of Herbal Medicine Resource, Kangwon National University

2. Department Agrofood Resources, National Academy of Agricultural Sciences, Rural Development Administration

Funder

Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-08-797.pdf

Reference29 articles.

1. Study on the Evaluation of Nutritional Values and Antioxidant Activities for Herbal Medicine By-products

2. Bae JH, Kim KJ, Kim SM, Lee WJ, Lee SJ. Development of the functional beverage containing the Prunus mume extracts. Korean J Food Sci Technol. 2000. 32:713-719.

3. Bae MJ, Yoo SH. Changes in oligosaccharide content during the storage period of maesil cheong formulated with functional oligosaccharides. Korean J Food Sci Technol. 2019. 51:169-175.

4. Functional Food: A Brief Overview

5. A Study on the Composition of Cordyceps militaris Extract and Mycelium

Cited by 5 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. Review of physiological compounds and health benefits of soybean paste (doenjang): exploring its bioactive components;Journal of Ethnic Foods;2024-09-09

2. Effects of Lactarius hatsudake fortification on physicochemical, microbiological and antioxidant properties of stirred-type yogurt during cold storage;Food Science of Animal Resources;2024-09-09

3. Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders;Food Science of Animal Resources;2024-03

4. Determination of Pantothenic Acid and Pyridoxine Contents in Milk and Dairy Products;Journal of the Korean Society of Food Science and Nutrition;2023-04-30

5. Thiamine, Riboflavin, and Niacin Contents in Vietnamese Foods;Journal of the Korean Society of Food Science and Nutrition;2023-01-31