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Characterization of red ginseng residue protein films incorporated with hibiscus extract
An edible film was prepared from red ginseng residue protein (RGRP) and incorporated with hibiscus extract (HE). RGRP was extracted from red ginseng residue, which is an inexpensive by-product of the red ginseng processing industry. Different concentrations of HE were added to an RGRP film-forming s...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Food Sci Biotechnol |
|---|---|
| Prif Awduron: | , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
The Korean Society of Food Science and Technology
2017
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049451/ https://ncbi.nlm.nih.gov/pubmed/30263552 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0050-1 |
| Tagiau: |
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