Quality Characteristics and Antioxidant Activity of Cream Soup Supplemented with Freeze-Dried Tomato Powder
Author:
Affiliation:
1. Major in Food and Nutrition, School of Wellness Industry Convergence, Hankyong National University
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
https://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-10-1074.pdf
Reference41 articles.
1. Quantification of sugars and organic acids in tomato fruits
2. Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review
3. AOAC. Official methods of analysis of AOAC international. 16th ed. Association of Official Analytical Chemists. 1995. p 1-26.
4. Spanish traditional tomato. Effects of genotype, location and agronomic conditions on the nutritional quality and evaluation of consumer preferences
5. Quality Characteristics of Soup with Whole Milk Powder and Pleurotus eryngii Powder
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