Changes in total phenolic content and color of bottle gourd (Lagenaria siceraria) juice upon conventional and ohmic blanching
Crossref DOI link: https://doi.org/10.1007/s10068-017-0004-7
Published Online: 2017-02-28
Published Print: 2017-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bhat, Suheela
Saini, Charanjiv Singh
Sharma, Harish Kumar
License valid from 2017-02-01