Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice
An investigation was undertaken to study guava beverage blended with black-carrot juice, during 2011-2012. Enzyme-assisted processing of guava significantly improved the juice yield, total soluble solids, titratable acidity pH, ascorbic acid and sugars by using pectinase enzyme. The blending of guav...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2015
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/bc9a8f9a2e874a9fb0fc8e6da803c799 |
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