Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice
Author:
Affiliation:
1. Department of Food and Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, India
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2022.2144463
Reference37 articles.
1. Impact of season on the Quality Guava concentrate
2. Use of Nanomaterials in Food Science
3. Effects of Aloe Vera Coatings on Quality Characteristics of Oranges Stored Under Cold Storage
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