Quality characteristics and antioxidant activities of makgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)
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Cho, Kye Man
(Department of Food Science, Gyeongnam National University of Science and Technology)
Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) Ahn, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology) Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology) Joo, Ok Soo (Department of Food Science, Gyeongnam National University of Science and Technology) |
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12 | Lee HY, Park KS, Joo OS, Hwang CE, Ahn MJ, Jeong YS, Hong SY, Kwon OK, Kang SS, Yuk HJ, Kim HR, Park DS, Cho KM (2015) Changes in quality characteristics and antioxidant activity of bitter melon (Momordica charantia L.) pickle during ageing. J Korean Soc Food Sci Nutr, 44, 401-411 DOI |
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15 | Cho KM, Joo OS (2014) Quality and antioxidant characteristics of Elaeagnus multiflora wine through the thermal processing of juice. Korean J Food Preserv, 21, 206-214 DOI |
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22 | Joo OS, Kang ST, Jeong CH, Lim JW, Park YG, Cho KM (2011) Manufacturing of the enhances antioxidative wine using a ripe daebong persimmon (Dispyros kaki L). J Appl Biol Chem, 54, 126-134 DOI |
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