Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit of Carissa spinarum L

Author:

Mamoona Turfa1,Rafique Nagina1,Zubair Khan Muhammad2,Shafique Ahmad Khawaja3,Bashir Saiqa1,Ali Shah Tawaf4,Salamatullah Ahmad Mohammad5,Mekonnen Amare Bitew6ORCID,Bourhia Mohammed7ORCID

Affiliation:

1. Department of Food Science and Technology, University of Poonch Rawalakot, Poonch, Rawalakot 12350, Azad Kashmir, Pakistan

2. Department of Plant Breeding and Molecular Genetics, University of Poonch Rawalakot, Poonch, Rawalakot 12350, Azad Kashmir, Pakistan

3. Department of Botany, Faculty of Basic and Applied Sciences, University of Poonch Rawalakot, Poonch, Rawalakot 12350, Azad Kashmir Pakistan

4. College of Agriculture Engineering and Food Sciences, Shandong University of Technology, Zibo 255049, China

5. Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, 11 P.O. Box 2460, Riyadh 11451, Saudi Arabia

6. Department of Biology, Bahir Dar University, P.O. Box 79, Bahir Dar 6000, Ethiopia

7. Departement of Chemistry and Biochemistry, Faculty of Medicine and Pharmacy, Ibn Zohr University, Laayoune 70000, Morocco

Funder

King Saud University

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

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