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한국식품저장유통학회지 = Korean journal of food preservation, v.27 no.1, 2020년, pp.111 - 118
Lee, Do Hee , Chung, Hai-Jung
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Honeyberry jelly was prepared by adding different amounts of honeyberry powder (0, 3, 6, and 9 g) to 15 g gelatin, 30 g sugar, 40 g oligosaccharide, and 400 mL of water. The quality characteristics, total polyphenol content, and antioxidant activities of the resulting jelly were investigated. The pH...
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