Open AccessContent Changes of Pigments and Antioxidants of Dried Samnamul (Aruncus dioicus) and Daraesoon (Actinidia arguta) during Rehydration and High Temperature Cooking
Author(s) -
Haechun An,
Eunok Choe
Publication year - 2016
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2016.32.4.383
Subject(s) - perilla , food science , chemistry , polyphenol , pigment , carotenoid , antioxidant , tocopherol , vitamin e , biochemistry , organic chemistry , raw material
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