Food and Nutrition Sciences
Vol.4 No.8(2013), Paper ID 35191, 9
pages
DOI:10.4236/fns.2013.48106
Effect of Added Garcinia Fruit on Total Phenolic Compound Content, Antioxidant Properties and Quality Changes of the Southern Sour Curry Paste, Keang-hleung, during Storage
Preeyaporn Promjiam, Sunisa Siripongvutikorn, Worapong Usawakesmanee
Nutraceutical and Functional Food Research Center, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand;
Nutraceutical and Functional Food Research Center, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand;Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand.
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand.
Copyright © 2013 Preeyaporn Promjiam, Sunisa Siripongvutikorn, Worapong Usawakesmanee et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
P. Promjiam, S. Siripongvutikorn and W. Usawakesmanee, "Effect of Added Garcinia Fruit on Total Phenolic Compound Content, Antioxidant Properties and Quality Changes of the Southern Sour Curry Paste, Keang-hleung, during Storage,"
Food and Nutrition Sciences, Vol. 4 No. 8, 2013, pp. 812-820. doi:
10.4236/fns.2013.48106.