Preventing enzymatic browning of freshly cut green bananas through immersion in normal water, lemon juice, and coconut water.

Autor: Sarkar, Shampa1 (AUTHOR) shampa.fpp@hstu.ac.bd, Akhter, Sumaia1 (AUTHOR), Roy, Joysree2 (AUTHOR) joysree.tithi@hstu.ac.bd, Wazed, Md. Abdul2 (AUTHOR), Abedin, Raihan2 (AUTHOR), Neogie, Suvrow2 (AUTHOR), Mishat, Khairul Bashar2 (AUTHOR), Sarker, Md. Sazzat Hossain2 (AUTHOR)
Zdroj: Food Science & Nutrition. Sep2024, Vol. 12 Issue 9, p6612-6626. 15p.
Databáze: Academic Search Ultimate
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