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Effect of Blanching Treatment on Quality Characteristics and Antioxidant Activity of Beetroots
Hae Yeon Choi
, Soo Bin Kim, Eun Seong Go, Ji Hye Chu, Hee-Kyung Jeon, Jin Hee ChoiJournal of The Korean Society of Food Culture :: Vol.38 No.6 pp.434-441
DOI:https://doi.org/10.7318/KJFC/2023.38.6.434
Open abstract
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Effect of Blanching Conditions on Qualities and Nutritional Characteristics of Sweet pumpkin
Jin-Hee Choi
, Hye-Eun Woo, Jong-Dae Park, Jung-Min SungJournal of The Korean Society of Food Culture :: Vol.36 No.5 pp.512-521
DOI:https://doi.org/10.7318/KJFC/2021.36.5.512
Open abstract