African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12488

Full Length Research Paper

Addition of grape extracts can enhance quality of natural seasonings by changing their physicochemical properties

Il-Doo Kim
  • Il-Doo Kim
  • Institute of Agricultural Science and Technology, Kyungpook National University, Daegu, South Korea.
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Sanjeev Kumar Dhungana
  • Sanjeev Kumar Dhungana
  • School of Applied Biosciences, Kyungpook National University, Daegu, South Korea.
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Piao Mei Zi
  • Piao Mei Zi
  • College of Food Science and Engineering, Qing Dao Agricultural University, Chanuang Road Chengyang District, Qingdeo, China.
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Jung-Won Lee
  • Jung-Won Lee
  • Department of Global Tourism Management, Hanbuk University, Gyeonggi-do, South Korea.
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Hye-Kyung Moon
  • Hye-Kyung Moon
  • School of Food Science and Biotechnology, Kyungpook National University, Daegu 702-701, Korea.
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Hwa-Seok Hwang
  • Hwa-Seok Hwang
  • Institute of Regional Development, Kyungpook National University, Daegu, South Korea.
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Dong-Hyun Shin*
  • Dong-Hyun Shin*
  • School of Applied Biosciences, Kyungpook National University, Daegu, South Korea.
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  •  Received: 14 September 2013
  •  Accepted: 24 March 2014
  •  Published: 09 April 2014

How to cite this article

APA /
Kim, I-D., Dhungana, S. K., Zi, P. M., Lee, J-W., Moon, H-K., Hwang, H. S., & Shin, D-H. (2014). Addition of grape extracts can enhance quality of natural seasonings by changing their physicochemical properties. African Journal of Biotechnology , 13(15), 1638-1644.
Chicago /
Il-Doo Kim, Sanjeev Kumar Dhungana, Piao Mei Zi, Jung-Won Lee, Hye-Kyung Moon Hwa-Seok Hwang and Dong-Hyun Shin. "Addition of grape extracts can enhance quality of natural seasonings by changing their physicochemical properties." African Journal of Biotechnology 13, no. 15 (2014): 1638-1644.
MLA /
Il-Doo Kim, et al. "Addition of grape extracts can enhance quality of natural seasonings by changing their physicochemical properties." African Journal of Biotechnology 13.15 (2014): 1638-1644.
DOI /
https://doi.org/10.5897/AJB2013.13279
URL /
https://ftp.academicjournals.org/journal/AJB/article-abstract/C1621C443916

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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