Antioxidative Activities and Qualitative Characteristics of Substitute Tea using Salvia plebeia R. Br.-Reference-Cited by-同舟云学术

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Antioxidative Activities and Qualitative Characteristics of Substitute Tea using Salvia plebeia R. Br.

Published:2015-02-28 Issue:1 Volume:31 Page:41-52
ISSN:2287-1780
Container-title:Korean journal of food and cookery science
language:en
Short-container-title:Korean journal of food and cookery science

Author:

Jeong Ji-Suk,Kim Yong-Joo,Ahn Eun-Kyung,Shin Ju-Young,Go Geun-Bae,Son Byeong-Gil

Funder

Ministry of Trade, Industry and Energy

Publisher

Korean Society of Food and Cookery Science

Subject

Aerospace Engineering

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfs/JAKO201509057414522.pdf

Cited by 2 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. Effect of extract temperature and duration on antioxidant activity and sensory characteristics of Ulmus pumila bark extract;Korean Journal of Food Preservation;2016-12

2. Physicochemical characteristics of acorn tea by processing methods;Korean Journal of Food Preservation;2016-06

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