Open AccessChanges in the Quality Characteristics and Antioxidant Activities of Spirulina Added Bread during Storage
Author(s) -
Ji-Yeon Lee,
Sun-Hee Kang,
Mee Ree Kim
Publication year - 2011
Publication title -
korean journal of food preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2011.18.1.111
Subject(s) - spirulina (dietary supplement) , food science , lightness , ingredient , antioxidant , chemistry , raw material , biochemistry , physics , organic chemistry , optics
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