Physicochemical characteristics of Chrysanthemum indicum L. Flower tea according to different pan-firing times

Korean Journal of Food Science and Technology

Volumn 40, Issue 3, 2008, Pages 297-302

  Yu, Jung Sik ^a   Hwang, In Guk ^a   Woo, Koan Sik ^b   Chang, Young Deug ^a   Lee, Chul Hee ^a   Jeong, Jeong Hag ^c   Jeong, Heon Sang ^a  

^a Chungbuk National University   (South Korea)

^b National Institute of Animal Science   (South Korea)

^c Andong National University   (South Korea)

Author keywords

Antioxidant activity; Antioxidant component; Chrysanthemum indicum L; Pan firing time; Quality characteristics

Indexed keywords

CHRYSANTHEMUM INDICUM;

EID: 70349842045     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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