A carregar...
Effect of thermal and non-thermal processing on astringency reduction and nutrient retention in cashew apple fruit and its juice
The present study is aimed at evaluating the effect of different processing techniques on astringency reduction, nutrient retention, and sensory attributes in cashew apple fruit and its juice. Astringency attribute was measured by tannin content, while nutrition profile by ascorbic acid, total sugar...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8076350/ https://ncbi.nlm.nih.gov/pubmed/33967330 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04744-4 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|