Quality Characteristics and Antioxidant Activity of Stick Jelly Made with Different Amount of Tomato Juice-Reference-Cited by-同舟云学术

Quality Characteristics and Antioxidant Activity of Stick Jelly Made with Different Amount of Tomato Juice

Published:2021-05-31 Issue:5 Volume:50 Page:476-482
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Hwang Eun-Sun¹^ORCID,Moon So Jin¹

Affiliation:

1. School of Wellness Industry Convergence, Major in Food and Nutrition, Hankyong National University

Funder

National Research Foundation of Korea

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-05-06.pdf

Reference45 articles.

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3. Change in color and other fruit quality characteristics of tomato cultivars after hot-air drying at low final-moisture content

4. Betancourt LA, Stevens MA, Kader AA. Accumulation and loss of sugars and reduced ascorbic acid in attached and detached tomato fruits. J Amer Soc Hort Sci. 1977. 102:721-723.

5. Fast analysis of prominent flavonoids in tomato using a monolithic column and isocratic HPLC

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