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Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.)
The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produc...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Wiley Periodicals Inc
2014
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951547/ https://www.ncbi.nlm.nih.gov/pubmed/24804061 http://dx.doi.org/10.1002/fsn3.78 |