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Antioxidative Capacity and Quality Characteristics of Yanggaeng with Fermented Aged Black Giant Garlic (Allium ampeloprasum L. var. ampeloprasum auct.) Paste

  • Park C
  • Kim K
  • Kim N
  • et al.
The Korean Journal of Food And Nutrition (2014) 27(6) 1014-1021
DOI: 10.9799/ksfan.2014.27.6.1014
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Abstract

This study was performed to investigate the quality characteristics of the Yanggaeng with the addition of fermented aged black giant garlic paste (FABGGP) such as pH, reducing power, color, texture, total polyphenol, DPPH radical scavenging activity, and sensory acceptability …

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APA

Park, C.-H., Kim, K.-H., Kim, N.-Y., Kim, S.-H., & Yook, H.-S. (2014). Antioxidative Capacity and Quality Characteristics of Yanggaeng with Fermented Aged Black Giant Garlic (Allium ampeloprasum L. var. ampeloprasum auct.) Paste. The Korean Journal of Food And Nutrition, 27(6), 1014–1021. https://doi.org/10.9799/ksfan.2014.27.6.1014

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