| 000 | 01179 a2200337 4500 | ||
|---|---|---|---|
| 005 | 20250518084649.0 | ||
| 264 | 0 | _c20200608 | |
| 008 | 202006s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2020.126354 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aShukla, Abhishek | |
| 245 | 0 | 0 |
_aInfusion of gingerols into candied mango enhances shelf-life by inhibiting browning and associated quality parameters during storage. _h[electronic resource] |
| 260 |
_bFood chemistry _cJun 2020 |
||
| 300 |
_a126354 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aAntioxidants _xmetabolism |
| 650 | 0 | 4 |
_aAscorbic Acid _xmetabolism |
| 650 | 0 | 4 | _aCandy |
| 650 | 0 | 4 |
_aCatechols _xpharmacology |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aFatty Alcohols _xpharmacology |
| 650 | 0 | 4 | _aFood Storage |
| 650 | 0 | 4 |
_aMangifera _xdrug effects |
| 650 | 0 | 4 |
_aPhenols _xmetabolism |
| 650 | 0 | 4 |
_abeta Carotene _xmetabolism |
| 700 | 1 | _aDas, Chandan | |
| 700 | 1 | _aGoud, Vaibhav V | |
| 773 | 0 |
_tFood chemistry _gvol. 316 _gp. 126354 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2020.126354 _zAvailable from publisher's website |
| 999 |
_c30634654 _d30634654 |
||