Utilization of young jackfruit (Artocarpus heterophyllus Lam.) as a plant-based food ingredient: Influence of maturity on chemical attributes and changes during in vitro digestion
Author:
Funder
Mae Fah Luang University
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion;Antioxidants;2023-12-23
2. Physicochemical characteristics and sensory preference of chicken ball with unripe jackfruit;LWT;2023-11
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