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Changes of Antioxidant Activity as affected by cultivation period in Buckwheat (Fagopyrum species) Sprouts

Hyun Young Kim, So-Yeun Woo, Woo Duck Seo, Mi Ja Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.590-596

DOI:https://doi.org/10.7318/KJFC/2020.35.6.590
Open abstract
Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion

Yu-Kyung Kwon, Chul-Jai Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.86-96

DOI:https://doi.org/10.7318/KJFC/2015.30.1.086
Open abstract
Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder

Hai-Jung Chung*, Min Ah Cha

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.488-494

DOI:https://doi.org/10.7318/KJFC/2013.28.5.488
Open abstract
Quality Characteristics of Omija (Schizandra chinesis Baillon) Extracts Under Various Conditions for Beverage Production

Sung Hee Min^*

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.320-327

DOI:https://doi.org/10.7318/KJFC/2013.28.3.320
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