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Characteristics and nutritional compositions of two jujube varieties cultivated in Korea
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 1,  2016, pp.127-130
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.1.127
 Title & Authors
Characteristics and nutritional compositions of two jujube varieties cultivated in Korea
Choi, Sang Yoon; Yoon, Bo-Ra; Kim, Sung Soo;
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 Abstract
The appearance and physicochemical characteristics of a native jujube (called Yak jujube) and Bokjo jujube were compared in this study. Our results revealed that the native jujube had smaller size, lower hardness, and higher contents of sugar, crude protein, crude fat, crude ash, dietary fiber, and calcium contents, when compared to that of Bokjo jujube. Therefore, native jujube is softer and sweeter, with higher general nutrient content, despite being smaller than that of Bokjo jujube.
 Keywords
jujube;variety;nutrient composition;
 Language
English
 Cited by
 References
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