The properties and extracting conditions of juice preperation from Schizandra nigra Max.
![]() |
신수철
(순천대학교 자연과학대학 식품과학부 식품공학전공)
강성구 (순천대학교 자연과학대학 식품과학부 식품공학전공) 장미정 (순천대학교 자연과학대학 식품과학부 식품공학전공) |
1 |
A Study on the general Components and Minerals in parts of Omija(Schizandra Chinensis B.)
/
|
2 |
Effect of water Extract in Fruits of omija (Schizandra chinensis Baillan) on CCI₄Toxicity
/
|
3 |
A Study on the Composition of the Total Amino Acids and Free Amino Acids in parts of Omija
/
|
4 |
The Effect of Schizandra fructus Extract on Blood Constituents of Alloxan-induced Diabetic Rats
/
|
5 |
Quantitative analysis of lignans in the fruits of Schizandra chinensis B. by high performance liquid chromatography
/
DOI |
6 |
/
|
7 |
Effect of Gomisin A in the Prevention on Acute Hepatic Failure Induction
/
DOI ScienceOn |
8 |
Studies on the Proudction of Omija Wine
/
|
9 |
A study on the composition of free sugars, Lipids and nonvolatile organic Acids in Parts of Omija(Schizandra chinensis B.)
/
|
10 |
/
|
11 |
Antihepatotoxic Actions of Lignoids from Schizandra Chinensis Fruits
/
DOI ScienceOn |
12 |
Optimization of Beverage Preparation frm Schizandra Chinensis Baillon by Response Surface Methodology
/
|
13 |
Composition of Free Sugar, Free Amino Acids, Non-Volatile Organic Acids and Tannins in the Extracts of L. chinensis. M.,A. acutilobaK.,S.chinensis B. and A.sessiliflorum
/
|
14 |
antioxidative Components Isolated from Schisandra fruit
/
|
![]() |