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pro vyhledávání: '"Evanjalin Monica Vasikaran"'
Autor:
S Shantamma, Evanjalin Monica Vasikaran, Roji Waghmare, PhD, Shubham Nimbkar, J.A. Moses, PhD, C. Anandharamakrishnan, PhD
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100094- (2021)
Edible flowers can add taste, flavor, aroma, visual appeal, and color to foods. Traditionally, they have been used in various culinary recipes and therapeutic formulations. However, they are perishable, undergoing rapid microbial, enzymatic, and bioc
Externí odkaz:
https://doaj.org/article/dcac97419b544aac9655addd6fc8639a
Autor:
Shanthamma S, Evanjalin Monica Vasikaran, Shubham Nimbkar, J.A. Moses, Roji Waghmare, C. Anandharamakrishnan
Publikováno v:
Future Foods, Vol 4, Iss, Pp 100094-(2021)
Edible flowers can add taste, flavor, aroma, visual appeal, and color to foods. Traditionally, they have been used in various culinary recipes and therapeutic formulations. However, they are perishable, undergoing rapid microbial, enzymatic, and bioc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ee5c054b2d51b7289d948222112741d
https://doi.org/10.1016/j.fufo.2021.100094
https://doi.org/10.1016/j.fufo.2021.100094