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Infused botanic herbs in collagen jelly with different turmeric concentrations: Effect on physicochemical properties, phytochemical composition, and sensory acceptability
Jelly is a chewy dessert that can be transformed into functional food, nutricosmetics, and pharmaceutical products. However, scientific evidence about the advantages of botanical products remained sparse. This study developed botanical/collagen jelly from botanical herbs such as turmeric, manjakani,...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2025-09-01
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| Edice: | Food Chemistry Advances |
| Témata: | |
| On-line přístup: | http://www.sciencedirect.com/science/article/pii/S2772753X25001765 |
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