Gingerols infusion and multi-step process optimization for enhancement of color, sensory and functional profiles of candied mango. [electronic resource]
Producer: 20191010Description: 125195 p. digitalISSN:- 1873-7072
- Ascorbic Acid -- analysis
- Candy
- Catechols -- chemistry
- Color
- Desiccation -- methods
- Dietary Supplements -- analysis
- Fatty Alcohols -- chemistry
- Flavoring Agents -- chemistry
- Food Quality
- Food-Processing Industry -- methods
- Fruit -- chemistry
- Zingiber officinale -- chemistry
- Humans
- Mangifera -- chemistry
- Phenols -- analysis
- Taste
- beta Carotene -- analysis
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Publication Type: Journal Article
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