Physicochemical and Phytochemical Properties of MD2 Pineapple
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-9164-8_8
Reference22 articles.
1. Ali M, Hashim N, Abd Aziz S, Lasekan O (2020) Pineapple (Ananas comosus): a comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products. Food Res Int 137:109675
2. Wu W, Xiao G, Yu Y, Xu Y, Wu J, Peng J, Li L (2021) Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice. Food Control 130
3. Adda C, Latifou AB, Ahyi V (2023) Microbiological and physicochemical evaluation of pineapple fruit and its juice for compliance with export requirements. Asian Food Sci J 22:11–19
4. Shourove JH, Zzaman W, Chowdhury RS, Hoque MM (2020) Effect of thermal treatment on physicochemical stability and antioxidant properties of locally available underutilized star fruit juice. Asian Food Sci J
5. Varilla C, Marcone M, Paiva L, Baptista J (2021) Bromelain, a group of pineapple proteolytic complex enzymes (Ananas comosus) and their possible therapeutic and clinical effects: a summary. Foods 10. https://doi.org/10.3390/foods10102249
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