Work

Quality Characteristics and Antioxidantive Activities of Spirulina Added Korean Rice Cake(Garaeduk) during Storage

Year: 2009

Type: article

Source: Korean Journal of Food Preservation

Authors: Mi‐Yeon Kim, Yunkyung Jeong, Chan-Wok Son, Eun-Sook Jhon, Mee Ree Kim

Institution: Chungnam National University

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W213754095

FWCI: 1.609

Cites: 12

Cited by: 8

Related to: 10