Evaluation of Qualitative Attributes of Wild Jamun [Syzygium cumini (L.) Skeels] Fruits with Emphasis on their Potential as Natural Food Colourants

The experiment was conducted during October, 2024 to April, 2025 at the Department of Postharvest Management, KRCCH, Arabhavi, Belagavi, Karnataka to study the physical and biochemical characteristics of wild jamun fruits to assess their anthocyanin pigment for food applications. The fruits were ex...

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Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Swarooprani Patil, Netravati, Kirankumar Gorabal, H. S. Yalleshkumar, Mahantesha B. N. Naika
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Puspa Publishing House 2026-01-01
Σειρά:	International Journal of Economic Plants
Θέματα:	Wild jamun, anthocyanin, natural food colourant, antioxidant activity
Διαθέσιμο Online:	https://ojs.pphouse.org/index.php/IJEP/article/view/6775
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