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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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Swarooprani Patil, Netravati, Kirankumar Gorabal, H. S. Yalleshkumar, Mahantesha B. N. Naika
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Puspa Publishing House 2026-01-01
Цуврал:	International Journal of Economic Plants
Нөхцлүүд:	Wild jamun, anthocyanin, natural food colourant, antioxidant activity
Онлайн хандалт:	https://ojs.pphouse.org/index.php/IJEP/article/view/6775
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!