The effects of blanching treatment on the radical scavenging activity of white saffron (Curcuma mangga Val.)

International Food Research Journal

Volumn 17, Issue 3, 2010, Pages 615-621

  Pujimulyani, D ^a   Raharjo, S ^b   Marsono, Y ^b   Santoso, U ^b  

^a University of Mercu Buana Yogyakarta   (Indonesia)

^b GADJAH MADA UNIVERSITY   (Indonesia)

Author keywords

Blanching; Radical scavenging activity (RSA); Saffron

Indexed keywords

CURCUMA; CURCUMA LONGA;

EID: 77956634935     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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