Antioxidant activities and quality characteristics of germinated rough rice tea according to roasting temperature, time and leaching condition

Korean Journal of Food Science and Technology

Volumn 41, Issue 4, 2009, Pages 386-391

  Lee, Hoon Sang ^a   Lee, Ri Youn ^a   Hwang, In Guk ^a   Woo, Sik Koan ^b   Kim, Ho Kyoung ^b   Kim, Jong Kee ^b   Jeong, Sang Heon ^a  

^a Chungbuk National University   (South Korea)

^b National Institute of Animal Science   (South Korea)

Author keywords

Antioxidant activity; Germinated rough rice; Physicochemical; Sensory characteristics

Indexed keywords

ROSA ODORATA;

EID: 79959422719     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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