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Quality Characteristics and Antioxidant Properties of Rice Cookies Amended with Hibiscus Powder
Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.441-447
DOI:https://doi.org/10.7318/KJFC/2018.33.5.441
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Change in Icariin Contents and Antioxidant activity during Ripening Period of Epimedium Wine
Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.144-149
DOI:https://doi.org/10.7318/KJFC/2017.32.2.144
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Antioxidant and Anti-Inflammatory Activities of Extracts from Eugenia caryophyllata Thunb.
Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.481-488
DOI:https://doi.org/10.7318/KJFC/2016.31.5.481
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