The Effect of Ginger Powder on Quality Attributes of some Fruit Nectars

This study aims to investigate the effect of ginger powder (0.1% and 0.3%w/v) on quality attributes of fresh Mango, guava, and orange nectar. The antimicrobial activity, Physico - chemical properties were evaluated for prepared nectar during storage period up to 12 months. The resulted data indicate...

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Hlavní autoři:	M. Ayad, A. Sharaf
Médium:	Artigo
Jazyk:	Árabe
Vydáno:	Mansoura University, Faculty of Agriculture 2019-02-01
Edice:	Journal of Food and Dairy Sciences
Témata:	Ginger Mango Nectar guava nectar orange nectar antioxidants activity Antimicrobial effect
On-line přístup:	https://jfds.journals.ekb.eg/article_36148_dabb47c7210b056a2f770a5b17e458fc.pdf
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