Quality Characteristics and Evaluation of Physiological Activities of Moju Made with Hovenia dulcis Thunb.

Park, Yeon-Hee; Ohkura, Yu; Bae, Cho-Rong; Cha, Youn‐Soo

doi:10.3746/jkfn.2015.44.11.1599

Journal of the Korean Society of Food Science and Nutrition

2015

DOI: 10.3746/jkfn.2015.44.11.1599

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Quality Characteristics and Evaluation of Physiological Activities of Moju Made with Hovenia dulcis Thunb.

Yeon-Hee Park¹,

Yu Ohkura²,

Cho-Rong Bae³

et al.

Abstract: The purpose of this study was to assess the quality characteristics of Moju made with Hovenia dulcis Thunb. and its physiological effects on ICR mice. According to the sensory score, we selected Moju made with 1% Hovenia dulcis Thunb. among Moju made with 0, 0.

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Quality Characteristics and Evaluation of Physiological Activities of Moju Made with Hovenia dulcis Thunb.

Abstract: The purpose of this study was to assess the quality characteristics of Moju made with Hovenia dulcis Thunb. and its physiological effects on ICR mice. According to the sensory score, we selected Moju made with 1% Hovenia dulcis Thunb. among Moju made with 0, 0.

Cited by 0 publications

References 23 publications

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