Open AccessAntioxidant Activities and Quality Characteristics of Gravy Sauce Added with Bokbunja (Rub coreanus Miquel), Mulberry and Blueberry
Author(s) -
Ha Na,
Nam-Geun Kim
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.2016.32.4.458
Subject(s) - dpph , abts , chemistry , food science , antioxidant , phenol , brix , biochemistry , organic chemistry , sugar
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