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Enhancing the Organoleptic and Functional Properties of Jujube by a Quick Aging Process
Black jujube was made by aging dried jujube and its physiochemical characteristics, antioxidant activities and α-glucosidase inhibitory activities were evaluated. The moisture and sugar contents were increased depending on the period of aging times and the pH was reduced thereby increasing acidity....
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2013
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3867154/ https://www.ncbi.nlm.nih.gov/pubmed/24471110 http://dx.doi.org/10.3746/pnf.2013.18.1.050 |