Accumulation of Antioxidative Phenolics and Carotenoids Using Thermal Processing in Different Stages of Momordica charantia Fruit

The bitter taste of M. charantia fruit limits its consumption, although the health benefits are well known. The thermal drying process is considered as an alternative method to reduce the bitterness. However, processing studies have rarely investigated physiochemical changes in fruit stages. The ant...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Ji Hye, Lim, You Jin, Duan, Shucheng, Park, Tae Jung, Eom, Seok Hyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920897/
https://www.ncbi.nlm.nih.gov/pubmed/36771165
http://dx.doi.org/10.3390/molecules28031500

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920897/
https://www.ncbi.nlm.nih.gov/pubmed/36771165
http://dx.doi.org/10.3390/molecules28031500

Ejemplares similares