Shukla, Abhishek <br/><br/>
Infusion of gingerols into candied mango enhances shelf-life by inhibiting browning and associated quality parameters during storage.  [electronic resource] 

 -  Food chemistry  Jun 2020 
 - 126354 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.2020.126354  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--metabolism<br/>Ascorbic Acid--metabolism<br/>Candy<br/>Catechols--pharmacology<br/>Color<br/>Fatty Alcohols--pharmacology<br/>Food Storage<br/>Mangifera--drug effects<br/>Phenols--metabolism<br/>beta Carotene--metabolism