Keyword 'Color Value' Publications

Color and Antioxidant Potential of Seasoning with Butternut Squash (Cucurbita moschata) Powder

Author(s): Hong Ahn, Il-Doo Kim

Keywords: Antioxidant Potential, Butternut Squash Powder, Color Value, Seasoning

Abstract   References Volume 10 - Apr 2021 DOI: 10.18483/ijSci.2464

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Color, Tannin Content, and Antioxidant Potential of Dried Persimmon Fruits Prepared after Different Pretreatments

Author(s): Mun-Gyeong Cho, Ji-Hyeong Cho, Mun-yeong Lee, Sanjeev Kumar Dhungana, Il-Doo Kim

Keywords: Antioxidant, Color Value, Drying, Pretreatment, Tannin Content

Abstract   References Volume 7 - Nov 2018 DOI: 10.18483/ijSci.1837

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Issue November 2021

Volume 10, November 2021


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