Effect of processing on composition changes of selected spices

Open Access

Peer-reviewed

Research Article

Cai-Hua Jia,

Affiliations Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China, Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
⨯
Jung-Ah Shin,

Affiliation Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
⨯
Young-Min Kim,

Affiliation Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
⨯
Ki-Teak Lee

* E-mail: ktlee@cnu.ac.kr

Affiliation Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea
⨯

Reader Comments (0)

Boiling
Is the Subject Area "Boiling" applicable to this article?

Thanks for your feedback.
Garlic
Is the Subject Area "Garlic" applicable to this article?

Thanks for your feedback.
Fats
Is the Subject Area "Fats" applicable to this article?

Thanks for your feedback.
Oils
Is the Subject Area "Oils" applicable to this article?

Thanks for your feedback.
Fatty acids
Is the Subject Area "Fatty acids" applicable to this article?

Thanks for your feedback.
Nutrients
Is the Subject Area "Nutrients" applicable to this article?

Thanks for your feedback.
Vegetables
Is the Subject Area "Vegetables" applicable to this article?

Thanks for your feedback.
Vitamin E
Is the Subject Area "Vitamin E" applicable to this article?

Thanks for your feedback.