Storage and heat processing affect flavors of cucumber juice enriched with plant extracts
Author:
Affiliation:
1. Faculty of Agriculture, Agricultural Biochemistry Department, Zagazig University, Zagazig, Egypt
2. Faculty of Agriculture, Food Science Department, Zagazig University, Zagazig, Egypt
Publisher
Informa UK Limited
Subject
Plant Science,Agronomy and Crop Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19315260.2020.1779895
Reference32 articles.
1. Synthesis and Antibacterial Properties of New 8-Nitrofluoroquinolone Derivatives
2. Protective Effect of Heat-Treated Cucumber (Cucumis sativus L.) Juice Against Lead-Induced Detoxification in Rat Model
3. In vivo Pharmacological Effectiveness of Heat-treated Cucumber (Cucumis sativus L.) Juice against CCI4- induced Detoxification in a Rat Model
4. Synthesis and antimicrobial activity of some new 4-hetarylpyrazole and furo[2,3-c]pyrazole derivatives
5. Oxazolidinones: activity, mode of action, and mechanism of resistance
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