Influence of blueberry and black rice powders on quality characteristics of the Korean traditional rice wine takju

Food Science and Biotechnology

Volumn 24, Issue 2, 2015, Pages 439-444

  Kim, Mi Ok ^a   Kim, Il Doo ^b   Dhungana, Sanjeev Kumar ^b   Lee, Jung Won ^c   Shin, Dong Hyun ^b  

^a Daegu Health College   (South Korea)

^b Kyungpook National University   (South Korea)

^c Shinhan University   (South Korea)

Author keywords

antioxidant potential; blueberry powder; Korean traditional wine; quality characteristic; total phenol

Indexed keywords

ANTIOXIDANTS; POWDERS; WINE;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; CHEMICAL CHARACTERISTIC; DPPH RADICAL SCAVENGING ACTIVITIES; QUALITY CHARACTERISTIC; SENSORY CHARACTERISTICS; TOTAL PHENOLIC CONTENT; TOTAL PHENOLS;

PLANTS (BOTANY);

VACCINIUM;

EID: 84924995141     PISSN: 12267708     EISSN: 20926456     Source Type: Journal    
DOI: 10.1007/s10068-015-0058-3     Document Type: Article

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