Shukla, Abhishek <br/><br/>
Gingerols infusion and multi-step process optimization for enhancement of color, sensory and functional profiles of candied mango.  [electronic resource] 

 -  Food chemistry  Dec 2019 
 - 125195 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2019.125195  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Ascorbic Acid--analysis<br/>Candy<br/>Catechols--chemistry<br/>Color<br/>Desiccation--methods<br/>Dietary Supplements--analysis<br/>Fatty Alcohols--chemistry<br/>Flavoring Agents--chemistry<br/>Food Quality<br/>Food-Processing Industry--methods<br/>Fruit--chemistry<br/>Zingiber officinale--chemistry<br/>Humans<br/>Mangifera--chemistry<br/>Phenols--analysis<br/>Taste<br/>beta Carotene--analysis