| 000 | 01450 a2200433 4500 | ||
|---|---|---|---|
| 005 | 20250518051618.0 | ||
| 264 | 0 | _c20191010 | |
| 008 | 201910s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2019.125195 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aShukla, Abhishek | |
| 245 | 0 | 0 |
_aGingerols infusion and multi-step process optimization for enhancement of color, sensory and functional profiles of candied mango. _h[electronic resource] |
| 260 |
_bFood chemistry _cDec 2019 |
||
| 300 |
_a125195 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aAscorbic Acid _xanalysis |
| 650 | 0 | 4 | _aCandy |
| 650 | 0 | 4 |
_aCatechols _xchemistry |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aDesiccation _xmethods |
| 650 | 0 | 4 |
_aDietary Supplements _xanalysis |
| 650 | 0 | 4 |
_aFatty Alcohols _xchemistry |
| 650 | 0 | 4 |
_aFlavoring Agents _xchemistry |
| 650 | 0 | 4 | _aFood Quality |
| 650 | 0 | 4 |
_aFood-Processing Industry _xmethods |
| 650 | 0 | 4 |
_aFruit _xchemistry |
| 650 | 0 | 4 |
_aZingiber officinale _xchemistry |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aMangifera _xchemistry |
| 650 | 0 | 4 |
_aPhenols _xanalysis |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 |
_abeta Carotene _xanalysis |
| 700 | 1 | _aShukla, R S | |
| 700 | 1 | _aDas, Chandan | |
| 700 | 1 | _aGoud, Vaibhav V | |
| 773 | 0 |
_tFood chemistry _gvol. 300 _gp. 125195 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2019.125195 _zAvailable from publisher's website |
| 999 |
_c29921716 _d29921716 |
||