Effect of water blanching on phenolic compounds, antioxidant activities, enzyme inactivation, microbial reduction, and surface structure of samnamul (Aruncus dioicus var kamtschaticus)

Ah Na Kim, Kyo–Yeon Y. Lee, Muhammad Shafiur Rahman, Hyun Jin Kim, Jiyeon Chun, Ho Jin Heo, William L. Kerr, Sung Gil Choi*

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

9 Citations (Scopus)

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Engineering

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Food Science