Dietary fibre components, antioxidant activities and hydration properties of ripe persimmon (Diospyros kaki L. cv. Daebong) peel powders as affected by different washing treatments
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02288.x/fullpdf
Reference41 articles.
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4. Influence of solvent and temperature on extraction of phenolic compounds from grape seed, antioxidant activity and color of extract;Bucic-Kojic;International Journal of Food Science and Technology,2009
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