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Quality Evaluation and Antioxidant Activity of Inner Beauty Tea Prepared from Roasted Lotus Root and Burdock |
Yen-Hee Jung, Jung-Soon Han, Ae-Jung Kim |
Asian J Beauty Cosmetol. 2019;17(2):235-245. Published online 2019 June 30 DOI: https://doi.org/10.20402/ajbc.2019.0285 |
Quality Evaluation and Antioxidant Activity of Inner Beauty Tea Prepared from Roasted Lotus Root and Burdock Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)—Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley Quality Characteristics of Inner Beauty Foods (Mook) Prepared with Mixture of Mulberry Leaf and Fruit Powder Synthesis and antioxidant activity of selenium polysaccharide from Lotus root Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound Phenolic Profiles and Antioxidant Activity of Lotus Root Varieties Antioxidant activity of extracts from roasted wheat germ Antioxidant Activity and Chemical Composition of the Fractions from Burdock Leaves Effects of the storage conditions of burdock (Arctium lappa L.) root on the quality of heat-processed burdock sticks Quality evaluation of snow lotus (Saussurea): quantitative chemical analysis and antioxidant activity assessment |
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