The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce

Subject Areas :

Elham Yourdkhani ¹ , Afshin Jafarpour ²

1 - Department of Horticulture, Garmsar Branch, Islamic Azad University, Garmsar, Iran
2 - Department of Horticulture, Garmsar Branch, Islamic Azad University, Garmsar, Iran

Received: 2021-04-20 Accepted : 2021-08-11 Published : 2021-09-01

Keywords:

References:

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