Changes in nutrient levels of aqueous extracts from radish (Raphanus sativus L.) root during liquefaction by heat and non-heat processing

Korean Journal of Horticultural Science and Technology

Volumn 30, Issue 4, 2012, Pages 409-416

  Bae, Rona ^a   Lee, Young Kyu ^b   Lee, Seung Koo ^b,c  

^a and Fisheries ^*  (South Korea)

^b Seoul National University   (South Korea)

^c Seoul National University   (South Korea)

Author keywords

Amino acids; Ascorbic acid; Glucosinolates; Organic acids; Palatability; Saccharides

Indexed keywords

EID: 84964777026     PISSN: 12268763     EISSN: None     Source Type: Journal    
DOI: 10.7235/hort.2012.11141     Document Type: Article

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