探索腌制槟榔叶精油在提高果汁质量方面的保鲜效率:理化、微生物和感官参数的综合评估

IF 2.701
Fathima Beevi Abdul Kareem, Arunkumar Elumalai, A. Anandharaj, Vignesh Sivanandham, Baskaran Nagarethinam
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Exploring the preservation efficiency of cured betel leaf essential oil in augmenting the quality of fruit juice: a comprehensive evaluation of physicochemical, microbial, and sensory parameters

Exploring the preservation efficiency of cured betel leaf essential oil in augmenting the quality of fruit juice: a comprehensive evaluation of physicochemical, microbial, and sensory parameters
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