Functionalization of ash gourd: Infusion of citrus peel polyphenols through vacuum impregnation

Author:

Nishad Jyoti,Joshi Alka,Sethi Shruti,Rudra Shalini G.,Varghese Eldho,Shankhwar Nishant,Bhatia Arti,Saurabh Vivek,Kaur Charanjit

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference52 articles.

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3. Official methods of analysis;Aoac,2007

4. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method;Apak;Journal of Agricultural and Food Chemistry,2004

5. Fortified apple (Malus spp., var. Fuji) snacks by vacuum impregnation of calcium lactate and convective drying;Assis;Lebensmittel-Wissenschaft und -Technologie,2019

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