Effect of clove powder on quality characteristics and shelf life of kimchi paste-Reference-Cited by-同舟云学术

Effect of clove powder on quality characteristics and shelf life of kimchi paste

Published:2019-01-24 Issue:2 Volume:7 Page:537-546
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Kang Miran¹,Park JeongSun²,Yoo SeungRan²^ORCID

Affiliation:

1. Hygienic Safety and Analysis CenterWorld Institute of Kimchi Gwangju Korea

2. Industrial Technology Research GroupWorld Institute of Kimchi Gwangju Korea

Funder

Ministry of Science and ICT

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.833

Reference46 articles.

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2. The chemical composition and biological activity of clove essential oil,Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): a short review

3. Phytochemical screening and free radical scavenging activities of orange baby carrot and carrot (Daucus carota Linn.) root crude extracts;Chatatikun M.;Journal of Chemical and Pharmaceutical Research,2013

4. Flame photometric determination of salinity in processed foods

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