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물엉겅퀴 분말을 첨가한 머핀의 항산화 활성 및 품질특성
Antioxidant Activity and Quality Characteristics of Muffins Prepared with the Addition of Cirsium nipponicum Powder 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.2, 2022년, pp.162 - 170  

전주영 (숙명여자대학교 식품영양학과) ,  김명현 (숙명여자대학교 식품영양학과) ,  한영실 (숙명여자대학교 식품영양학과)

Abstract ▼ AI-Helper 아이콘AI-Helper

This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder ...

주제어

#Cirsium nipponicum   #quality characteristics   #antioxidant activity   #muffins  

표/그림 (7)

참고문헌 (42)

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