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pro vyhledávání: '"Roji Waghmare, PhD"'
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
