Quality Characteristics and Antioxidant Activity of Kalopanax pictus Cortex Tea Depending on the Preparation Methods, Namely: Pan-Roasting and Steaming
{"title":"Quality Characteristics and Antioxidant Activity of Kalopanax pictus Cortex Tea Depending on the Preparation Methods, Namely: Pan-Roasting and Steaming","authors":"Jeong-Ah Park, Seung-Joo Lee","doi":"10.3746/jkfn.2024.53.2.173","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The Korean Society of Food Science and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3746/jkfn.2024.53.2.173","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}