TY  - GEN
AU  - Shukla,Abhishek
AU  - Shukla,R S
AU  - Das,Chandan
AU  - Goud,Vaibhav V
TI  - Gingerols infusion and multi-step process optimization for enhancement of color, sensory and functional profiles of candied mango
SN  - 1873-7072
PY  - 2019///1010
KW  - Ascorbic Acid
KW  - analysis
KW  - Candy
KW  - Catechols
KW  - chemistry
KW  - Color
KW  - Desiccation
KW  - methods
KW  - Dietary Supplements
KW  - Fatty Alcohols
KW  - Flavoring Agents
KW  - Food Quality
KW  - Food-Processing Industry
KW  - Fruit
KW  - Zingiber officinale
KW  - Humans
KW  - Mangifera
KW  - Phenols
KW  - Taste
KW  - beta Carotene
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1016/j.foodchem.2019.125195
ER  -