scholarly journals Antioxidant activity and quality characteristics on the maruration period of the soy sauce containing Astragalus memvranaceus and Oak mushroom (Lentinus edodes)

2013 ◽  
Vol 20 (4) ◽  
pp. 467-474 ◽  
Author(s):  
Hwa-Sun Kim ◽  
Ji-Min Lim ◽  
Hyuk-Jin Kwon ◽  
Ji-Youn Yoo ◽  
Pil-Sang Park ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics ◽  
Soy Sauce ◽  
Lentinus Edodes

scholarly journals Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract

2016 ◽  
Vol 32 (2) ◽  
pp. 188-196 ◽  
Author(s):  
Myoung Hyo Choi ◽  
Jae Ran Kang ◽  
Min Jung Kang ◽  
Hye Jin Sim ◽  
Chang Kwon Lee ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics ◽  
Garlic Extract ◽  
Soy Sauce

Quality Characteristics and Antioxidant Activity of Brewed Daejak Jelly

2020 ◽  
Vol 26 (2) ◽  
pp. 52-56
Author(s):  
Tae Eun Guon ◽  
Ji Seung Jeong ◽  
Ha Sook Chung
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics

Quality Characteristics and Antioxidant Activity of Mulberry Leaf Tea Fermented by Monascus pilosus

2012 ◽  
Vol 41 (5) ◽  
pp. 706-713 ◽  
Author(s):  
Sang-Il Lee ◽  
Ye-Kyung Lee ◽  
Jong-Keun Choi ◽  
Seung-Hwan Yang ◽  
In-Ae Lee ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics ◽  
Mulberry Leaf ◽  
Monascus Pilosus

Quality Characteristics and Antioxidant Activity of Chrysanthemum indicum L., C. boreale M., and C. zawadskii K. Flowers Candies

2009 ◽  
Vol 38 (10) ◽  
pp. 1406-1413 ◽  
Author(s):  
Sang-Hoon Lee ◽  
In-Guk Hwang ◽  
Ha-Kyoo Lee ◽  
So-Lim Shin ◽  
Young-Deug Chang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics ◽  
Chrysanthemum Indicum

Quality Characteristics and Antioxidant Activity of Vinegar Supplemented Added with Akebia quinata Fruit during Fermentation

2014 ◽  
Vol 43 (8) ◽  
pp. 1217-1227 ◽  
Author(s):  
Eun-Kyoung Lee ◽  
Woo-Young Kwon ◽  
Ji-Won Lee ◽  
Jin-A Yoon ◽  
Kang-Hyun Chung ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics

Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions

2015 ◽  
Vol 44 (6) ◽  
pp. 847-853 ◽  
Author(s):  
Sunyoung Park ◽  
Sangki Lee ◽  
Suin Park ◽  
Inyong Kim ◽  
Yoonhwa Jeong ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Soy Sauce
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