Antioxidant Activities and Quality Characteristics of Sponge Cake Added with Premature Mandarin Peel Powder-Reference-Cited by-同舟云学术

Antioxidant Activities and Quality Characteristics of Sponge Cake Added with Premature Mandarin Peel Powder

Published:2021-09-30 Issue:9 Volume:50 Page:981-991
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Kim Hyeon-Jeong¹^ORCID,Kim Myung-Hyun¹^ORCID,Han Young-Sil¹^ORCID

Affiliation:

1. Department of Food and Nutrition, Sookmyung Women’s University

Funder

National Research Foundation of Korea

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-09-981.pdf

Reference66 articles.

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2. Phytochemicals and Antioxidant Activity of Milled Fractions of Different Wheat Varieties

3. Ahn MS, Kim HJ, Seo MS. A study on the antioxidative and antimicrobial activities of the Citrus Unshju peel extracts. Korean J Food Cult. 2007. 22:454-461.

4. Antioxidative Activities of New Citrus Hybrid 'Hamilgam' Peel Extracts

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

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