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Quality Evaluation of Cheongpomuk Added with Chlorella Powder 원문보기

The Korean Journal of Food & Health Convergence = 식품보건융합연구, v.9 no.4, 2023년, pp.1 - 10  

Nak Hyun CHOI (Dept. of Food Science & Service, College of Bio-Convergence, Eulji University) ,  Hye In JEONG (Dept. of Food Science & Service, College of Bio-Convergence, Eulji University) ,  Nam Yong CHUNG (Dept. of Food and Nutrition, Kyung-in Women's University) ,  Mee Hye SHIN (Dept. of Food Science & Service, College of Bio-Convergence, Eulji University)

Abstract ▼ AI-Helper 아이콘AI-Helper

This study examined the quality characteristics to evaluate the optimal mixing ratio of a chlorella powder in Cheongpomuk. The total polyphenol and total flavonoids contents of Cheongpomuk and chlorella powder was 279.90 ㎍/mL, 489.50 ㎍/mL and 48.79 ㎍/mL, 687.85 ㎍/mL respe...

주제어

#Cheongpomuk   #chlorella powder   #total polyphenol contents   #DPPH free radical scavenging activity   #ABTS radical scavenging activity  

표/그림 (7)

참고문헌 (41)

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