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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...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2019
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| Fag: | |
| Online adgang: | 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 |
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