Antioxidant Activity of Maillard Reaction Products and Consumer Acceptance of Nurungji Fortified with Sorghum (Sorghum bicolor L.)

Authors

Institutions

Publication Details

Journal
Foods
Published
2026-04-02
DOI
https://doi.org/10.3390/foods15071216
Primary Topic
Phytochemicals and Antioxidant Activities
Type
article
Field-Weighted Citation Impact
0.00

Funders

Controls
|||
ALL TIME
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
article

Antioxidant Activity of Maillard Reaction Products and Consumer Acceptance of Nurungji Fortified with Sorghum (Sorghum bicolor L.)

곽은정, Woo-Ju Wee, Il-Sook Choi
Foods
Phytochemicals and Antioxidant Activities
article

Antioxidant Activity of Maillard Reaction Products and Consumer Acceptance of Nurungji Fortified with Sorghum (Sorghum bicolor L.)

곽은정, Woo-Ju Wee, Il-Sook Choi
article en

Abstract

No abstract available for this paper.
FoodsVol. 15(7)
Yeungnam University (KR), Wonkwang University (KR)
Yeungnam University
Zero hunger
Openalex Percentile: Top 32%
Phytochemicals and Antioxidant Activities
DOIOpen Access PDFOpenAlex
AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.