Effects of Drying Methods on the Antioxidant Activities and Color Stability of Pigmented Sweet Potato Powders

Autor:	Wansoo Kim, Shin Mal shick, Jooree Lee, No junhee
Rok vydání:	2020
Předmět:	Freeze-drying Antioxidant Chemistry medicine.medical_treatment medicine General Earth and Planetary Sciences Food science General Environmental Science
Zdroj:	Korean Journal of Food and Cookery Science. 36:169-177
ISSN:	2287-1780
DOI:	10.9724/kfcs.2020.36.2.169
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::399087136f6d52c3538376078bc95b0a https://doi.org/10.9724/kfcs.2020.36.2.169 Zobrazit plný text záznamu