ArticleFood science and biotechnology2017
Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with
Article in Food science and biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed, 5 citations in OpenAlex.
- Effects of jupcheong (soaking in syrup) with ginger powder on the lipid oxidation and antioxidant stability of yakgwa (Korean deep-fried confection).Food science and biotechnology · 2019Article
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Authors and funding
2 authors at 1 institution in 1 country.
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Abstract
The effect of frying oil on the lipid oxidation, antioxidants, and in vitro antioxidant activity of gim bugak was studied. Bugak was prepared by pan-frying at 180 °C in unroasted sesame, soybean, extra virgin olive, or palm oil. The degree of lipid oxidation based on conjugated dienoic acid and
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Registered trials
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