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Quality Characteristics during Storage of Yackwa added with Ethanol Extract from Ulmus davidiana
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심기현
Article
Issue Date
2015
Citation
한국식품영양학회지, v.28, no.3, pp 446 - 457
Publisher
한국식품영양학회
Antioxidant activity of ethanol extracts from the root and bark of Ulmus davidiana
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open access
Sim, Ki Hyeon
; Han, Young Sil
Article
Issue Date
2019
Citation
한국식품과학회지, v.51, no.2, pp 133 - 140
Publisher
한국식품과학회
Effects of adding ethanol extracts from Ulmus davidiana to Yackwa base as an antioxidant during storage
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open access
Sim, Ki Hyeon
Article
Issue Date
2017
Citation
Korean Journal of Food Science and Technology, v.49, no.1, pp 63 - 71
Publisher
Korean Society of Food Science and Technology
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Author
Sim, Ki Hyeon
3
Han, Young Sil
1
Subject
Antioxidant activity
2
Flavonoid compounds
1
Free radical
1
Functional food
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lipid peroxidation
1
quality characteristics
1
Storage stability
1
storage stability
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Total phenolic compounds
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Yackwa
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