Color Value, Free Amino Acid Content, and Antioxidant Potential of Seasoning Prepared with Hot Pepper Seeds

Author(s): Kil-Su Jang, Chan-Yong Kim, Oh-Hun Kwon, Jung-Bae Kwon, Sanjeev Kumar Dhungana, Yong-Sung Park, Hyeon-Min Do, Hye-Ryun Kim, Jin-Hwan Son, Il-Doo Kim

Keywords: DPPH, Culinary, Physicochemical Property, Polyphenol, Spice

Abstract   References Volume 6 - Aug 2017 DOI: 10.18483/ijSci.1412

Cite this Article:
Il-Doo Kim, Color Value, Free Amino Acid Content, and Antioxidant Potential of Seasoning Prepared with Hot Pepper Seeds, International Journal of Sciences 08(2017):192-197 DOI: 10.18483/ijSci.1412