Effects of Thermal and Non-thermal Processing on Phenolic Compounds, Antioxidant Activity and Sensory Attributes of Chokanan Mango (Mangifera indica L.) Juice
Crossref DOI link: https://doi.org/10.1007/s11947-015-1576-y
Published Online: 2015-08-18
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Santhirasegaram, Vicknesha
Razali, Zuliana
George, Dominic Soloman
Somasundram, Chandran
Text and Data Mining valid from 2015-08-18