Development and quality assessment of an antioxidant-rich <i>Rubus</i> squash: evaluation of physicochemical properties, bioactive compounds, and storage stability
Naseh Nisar(Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir), Zahida Naseem(Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir), Sajad Mohd Wani(Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir), Mohd Masarat Dar(University of Kashmir), Danish Rizwan(University of Kashmir)
Cited by 0
Related Papers
Role of probiotics and prebiotics in mitigation of different diseases
|Nutrition|2022|63
Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation
|Food Production Processing and Nutrition|2023|30
<i>Brassica</i>‐derived isothiocyanates as anticancer therapeutic agents and their nanodelivery
|Phytotherapy Research|2023|21
Advances in apple packaging: a review
|Journal of Food Science and Technology|2022|20
Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista)
|Food Production Processing and Nutrition|2023|11