Antioxidant capacity and quality characteristics of noodles with Lespedeza cuneata G. Don powder

Q4 Agricultural and Biological Sciences

Korean Journal of Food Science and Technology Pub Date : 2023-10-31 DOI:10.9721/kjfst.2023.55.5.425

Kyeong-Tae Kang, Young-Jun Jung, Seung-Ju Lee, Moo-Yeol Baik, Dae-Ok Kim

引用次数: 0

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胡枝子粉面抗氧化能力及品质特征

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来源期刊

Korean Journal of Food Science and Technology Agricultural and Biological Sciences-Food Science

CiteScore

1.10

自引率

0.00%

发文量

期刊介绍： The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.