Indian blackberry (Syzigium cumini L.) nectar processed without chemical preservatives-changes in physico-chemical properties and bioactive constituents during storage-Reference-Cited by-同舟云学术

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Indian blackberry (Syzigium cumini L.) nectar processed without chemical preservatives-changes in physico-chemical properties and bioactive constituents during storage

Published:2024 Issue: Volume: Page:
ISSN:1556-5068
Container-title:SSRN Electronic Journal
language:en
Short-container-title:SSRN Journal

Author:

Gomez Saji

Publisher

Elsevier BV

Reference32 articles.

1. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds;S F Aguilar-Rosas;J. Food Eng,2007

2. Physico-chemical properties of jamun (Syzigium cumini L.) fruits and its processed products;H Akhila;Int. j. pure appl. Sci,2018

3. Comparison of the total phenolic and ascorbic acid content of freeze-dried and air dried marionberry, strawberry and corn grown using conventional, organic and sustainable agricultural practices;D K Asami;J. Agric. Food Chem,2003

4. Chemical composition and in vitro antioxidant studies on Syzgium cumini fruit;P S Benherlal;J. Sci. Food Agric,2007

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