:: Journal of The Korean Society of Food Culture ::

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Quality Characteristics, Bioactive Compound Content, and Antioxidant Activity of Butter Cookies Supplemented with Burdock Powder

Eun-Sun Hwang, Yejin Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.425-433

DOI:https://doi.org/10.7318/KJFC/2023.38.6.425
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Antioxidant Activities of Burdock Root (Arctium lappa L.) with Various Heat Treatment Conditions

Mi-Young Park, Ye-Oak Park, Young-Hyun Park

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.78-85

DOI:https://doi.org/10.7318/KJFC/2018.33.1.78
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