Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Naiyana Pengseng"'
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 30, Iss Suppl.1, Pp 35-40 (2008)
Green-curry paste with additional amount of garlic was developed and its consumer acceptability was investigated.Quality changes in the marinated white shrimp stored at 4±2ºC for 15 d was monitored. Total viable count in the marinated shrimp was 10
Externí odkaz:
https://doaj.org/article/755df0ca5d9e47708fb7e9424de59bc6
Autor:
Pornpong Sutthirak, Worapong Usawakesmanee, Naiyana Pengseng, Saowakon Wattanachant, Sunisa Siripongvutikorn
Publikováno v:
Food and Nutrition Sciences. :229-243
The effect of lipids on antioxidant activities of tested antioxidants and Tom-Kha paste extract was determined in the food system. 2,2’-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABT
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::489667ea6d94b7a41d4cd3c0f27324c5
https://doi.org/10.4236/fns.2013.48a029
https://doi.org/10.4236/fns.2013.48a029