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Physicochemical and functional properties of ash gourd/bottle gourd beverages blended with jamun
This paper reports the formulation and storage stability of Ash gourd (Benincasa hispida) and Bottle gourd (Lagenaria siceraria) juice blended with the Jamun (Syzygium cumini). Both the beverages found to be rich in polyphenols, flavonoids, and anthocyanins. The Ash gourd–Jamun (AGJ) and Bottle gour...
Shranjeno v:
| izdano v: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2018
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342787/ https://ncbi.nlm.nih.gov/pubmed/30728591 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3509-z |
| Oznake: |
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