Quality and Antioxidant Properties of Muffins Added with Different Amounts of Adenophora triphylla Leaf Powder
Year: 2026
Type: article
Abstract: Seung-Hyeon Cha, Seojin Park, Ae-Rin Lee, Sumin Bong, Jueun Lee, Tae Kyung Hyun, Seon-Woong Kim, Sungwon Park, and Keum-Il Jang. Journal of the Korean Society of Food Science and Nutrition 2026;55:530-8. https://doi.org/10.3746/jkfn.2026.55.6.530
Authors: Seung-Hyeon Cha, Seojin Park, Ae-Rin Lee, Sumin Bong, Jueun Lee, Tae Kyung Hyun, Seon-Woong Kim, Sungwon Park, Keum-Il Jang
Institution: Chungbuk National University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Funder: Rural Development Administration
Award: G5130053935
OpenAlex ID: W7166574945