Flavonoid, phenolic contents and antioxidant properties of thai hot curry paste extract and its ingredients as affected of pH, solvent types and high temperature
Spices used in curry pastes containing phenolics and flavonoids have been reported to prevent oxidative stress related diseases. Thai hot curry, Kua-khling curry paste, a Thai traditional seasoning particular Thai-Muslim, was investigated as potential functional food. In the present study, the flavo...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
Universiti Putra Malaysia
2015
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| Subjects: | |
| Online Access: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84870548747&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39203 |
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| Institution: | Chiang Mai University |