Antioxidant Activities and Quality Characteristic of Jeung-Pyun with the Addition of Loquat Leaf Powder-Reference-Cited by-同舟云学术

Antioxidant Activities and Quality Characteristic of Jeung-Pyun with the Addition of Loquat Leaf Powder

Published:2021-10-31 Issue:10 Volume:50 Page:1065-1073
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Choi Ga Young¹^ORCID,Kim Myung Hyun¹^ORCID,Han Young Sil¹^ORCID

Affiliation:

1. Department of Food and Nutrition, Sookmyung Women’s 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/JKFN050-10-1065.pdf

Reference51 articles.

1. Bae YI, Jeong CH, Shim KH. Nitrite-scavenging antimutagenic effects of various solvent extract from different parts of loquat (Eriobotrya japonica, Lindl.). Korean J Food Preserv. 2002. 9:92-96.

2. Bae YI, Shim KH. Nutrition components in different parts of Korean loquat (Eriobotrya japonica Lindl.). Korean J Postharvest Sci Technol. 1998. 5:57-63.

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

4. Cha GH, Lee HG. Sensory physicochemical characteristics and storage time of Daechu-Injeulmi added with various levels of chopping jujube. Korean J Soc Food Sci. 2001. 17:29-42.

5. Cho EJ, Kim MJ, Choi WS. Quality properties of Jeung-pyun with added withprickly pear (Cheonnyuncho) powder. J East Asian Soc Diet Life. 2007. 17:903-910.

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