Flavonoid, phenolic contents and antioxidant properties of thai hot curry paste extract and its ingredients as affected of pH, solvent types and high temperature

International Food Research Journal

Volumn 19, Issue 4, 2012, Pages 1581-1587

  Settharaksa, S ^a   Jongjareonrak, A ^a   Hmadhlu, P ^a   Chansuwan, W ^a   Siripongvutikorn, S ^b  

^a Nutraceutical and Functional Food Research and Development Center   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Antioxidant activity; Flavonoid content; Hot curry paste; Phenolic content; Spices

Indexed keywords

EID: 84870548747     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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