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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...
Uloženo v:
| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2020
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| Témata: | |
| On-line přístup: | 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 |
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