Processing stability and debittering of Tinospora cordifolia (giloy) juice using ultrasonication for potential application in foods
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Title
Processing stability and debittering of Tinospora cordifolia (giloy) juice using ultrasonication for potential application in foods
Authors
Keywords
Debittered , Tinospora cordifolia, (, giloy, ) juice, Bioactive components, Antioxidant activity, Processing stability, Ultrasonication
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 139, Issue -, Pages 110584
Publisher
Elsevier BV
Online
2020-11-21
DOI
10.1016/j.lwt.2020.110584
References
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