Microbial quality and visual appearance of traditional baobab fruit nectar during storage
Author:
Publisher
Academic Journals
Subject
General Medicine
Link
https://academicjournals.org/journal/AJFS/article-full-text-pdf/1937F0D69847
Reference55 articles.
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2. Adedokun OT, Matemu A, Hglinger O, Mlyuka E, Adedeji A (2022). Evaluation of functional attributes and storage stability of novel juice blends from baobab, pineapple, and black-plum fruits. Heliyon 8(5):1-8
3. AFNOR (2002). Mthodes horizontales de rfrence. Microbiologie alimentaire, tome 1, 8th edition, 676 p.
4. Baky MH, Badawy MT, Bakr AF, Hegazi NM, Abdellatif A, Farag MA (2021). Metabolome-based profiling of African baobab fruit (Adansonia digitata L.) using a multiplex approach of MS and NMR techniques in relation to its biological activity. Royal Society of Chemistry Advances 11: 39680-39695.
5. Betoret E, Betoret N, Rocculi P, Dalla Rosa M (2015). Strategies to improve food functionality: Structure-property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends Food Science and Technology 46(1):1-12.
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