국가 R&D 논문 조회
| 논문명 | The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples | ||
|---|---|---|---|
| 학술지 | JOURNAL OF FOOD SCIENCE | ISSN | 0022-1147 |
| SCI 구분 | 01 | 논문구분 | 국외 |
| 국내외학술지 구분 | 201 | 학술지 구분 | 학술지 |
| 성과년도 | 2018 | NTIS 성과고유번호 | JNL-2018-00110265493 |
| 초록 | The effects of added water (1:0 up to 1:4 apple:water w/v) and grinding temperature on browning andantioxidant capacity of apples were investigated. Grinding apple with addition of water decreased bro... | ||