Impact of conventional and ohmic blanching on color, phytochemical, structural, and sensory properties of mango (Mangifera indica L.) cubes: A comparative analysis
| Autor: | Priyadarshini, Aparajita, Rayaguru, Kalpana, Biswal, Achyuta Kumar, Panda, Pradeep Kumar, Lenka, Chandrashree, Misra, Pramila Kumari |
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| Zdroj: | In Food Chemistry Advances October 2023 2 |
| Databáze: | ScienceDirect |
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