A carregar...
Effect of processing treatment on nutritional properties and phytochemical contents of aonla (Emblica officinalis) juice
The present study was undertaken to evaluate physico-chemical composition and to study the effect of processing on phytochemical contents and nutritional components of anola juice prepared from Banarasi cultivar. Aonla juice pasteurized at 90 °C for 1 min showed better retention of phytochemicals as...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6443761/ https://ncbi.nlm.nih.gov/pubmed/30996435 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03674-0 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|