Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria
Author:
Publisher
Elsevier BV
Subject
Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science
Reference50 articles.
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4. Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: a comprehensive critical review from the traditional technologies into the most promising advancements;De Corato;Crit. Rev. Food Sci. Nutr.,2020
5. Effect of edible gum Arabic coating on the shelf life and quality of mangoes (Mangifera indica) during storage;Daisy;J. Food Sci. Technol.,2020
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