Effects of frozen of marula fruits (Sclerocarya birrea) on chemical, antioxidant activities, and sensory properties of marula fruit juice

Author:

Nthabiseng Lungile KkanyORCID,Adeyanju Adeyemi Ayotunde,Bamidele Oluwaseun PeterORCID

Funder

University of Pretoria

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference31 articles.

1. An overview of food preservation using conventional and modern methods;Ariyamuthu;J. Food Nutr. Sci.,2022

2. Preservation of biologically active compounds and nutritional potential of quick-frozen berry fruits of the genus Rubus;Žlabur;Processes,2021

3. Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables;Li;J. Food Compos. Anal.,2017

4. Phytochemical and nutritional properties of underutilised fruits in the southern African region;Ngemakwe;South Afr. J. Bot.,2017

5. Processing of Marula (Sclerocarya Birrea Subsp. Caffra) Fruits: A Case Study on Health-Promoting Compounds in Marula Pulp;Hiwilepo-van Hal,2013

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