Výsledky vyhledávání - "Tamanna Parvin Shipon"

Physicochemical properties, bioactive compounds and total antioxidant activity of Blackberry (Syzygium cumini L.) juice retained by preservatives during storage

Autor: Shakil Ahmed, Maruf Ahmed, Md. Shahin Mia, Tamanna Parvin Shipon, Kawser Alam Kanan

Publikováno v: Journal of Food Measurement and Characterization. 15:3660-3669

This study was conducted to analyze the impact of sodium benzoate (SB), potassium sorbate (PS), and citric acid (CA) on the physicochemical properties, bioactive components, antioxidant activity, and color of Blackberry juice during storage at 4 °C.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8085beccf2e3d16d3a31a0cd43cdb5db
https://doi.org/10.1007/s11694-021-00933-7

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