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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 and Antioxidant Activities of Commercial Leaf Tea Extract Quality Characteristics of Inner Beauty Foods (Mook) Prepared with Mixture of Mulberry Leaf and Fruit Powder Evaluation of antioxidant activities of lotus rhizome root powder prepared by different drying conditions and its application to raw and cooked pork patties Synthesis and antioxidant activity of selenium polysaccharide from Lotus root Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound Optimization of alcohol extraction and spray-drying conditions for efficient processing and quality evaluation of instant tea powder from lotus and green tea leaves Phenolic Profiles and Antioxidant Activity of Lotus Root Varieties Ultrasonic extraction of reducing sugar and polyphenols from burdock (Arctium lappa L.) root waste and evaluation of antioxidants and α-glucosidase inhibition activity |
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