Physicochemical Properties, Bioactive Compounds, and Microbial Quality of Green Mango Juice During Storage
收藏数据链接：
官方服务：
资源简介：
This study investigates the effects of sugar and glucose syrup sweeteners on the physicochemical properties, bioactive compounds, and microbial quality of green mango juice during 90 days of refrigerated storage. Key parameters include total soluble solids, pH, vitamin C, phenolic compounds, and microbial load, contributing to advancements in food processing, food safety, and functional foods. Data and findings support the development of sustainable, value-added food products.Authors: Md. Nayemul Hasan (ORCID: 0009-0008-3797-4155), Maruf AhmedContact: nayem.hstu@gmail.com
创建时间：
2020-10-20
