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주박 추출물 분말을 첨가한 증편의 항산화 활성 및 품질 특성
Quality Characteristics and Antioxidant Activity of Jeung-pyun added with Ju-bak Powder 원문보기

東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.24 no.2, 2014년, pp.190 - 200  

고연숙 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ,  심기현 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공)

Abstract ▼ AI-Helper 아이콘AI-Helper

In this study, the antioxidant activity and quality characteristics of the Korean traditional food jeung-pyun made with ju-bak powder were investigated. Jeung-pyun added with 10% ju-bak powder had a total polyphenol content of 54.27%, DPPH free radical scavenging activity of 91.98%, reducing power o...

주제어

#Ju-bak   #jeung-pyun   #antioxidant activity   #quality characteristics   #sensory evaluation  

참고문헌 (30)

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