Lyophilized inchicapi: organoleptic, chemical and microbiological characteristic
نویسندگان
چکیده
منابع مشابه
The Studies on the Physico-Chemical and Organoleptic Characteristic
A highly significant effect (p<0.05) of storage period on physico-chemical characteristics and sensory parameters of Apricot fruit produced in Rawalakot areas of Azad Jammu and Kashmir was investigated at ambient temperature (Relative humidity 60-63% and temperature 28-30 C). The physicoo chemical characteristics such as weight loss, total soluble solids, titratable acidity, ascorbic acid and s...
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Argentatin B is a naturally occurring tetracyclic triterpene isolated from Parthenium argentatum x P. tomentosa. It was microbiologically transformed to 16, 24-epoxycycloartan-3alpha, 25-diol, (isoargentatin D), by Nocardia corallina var. taoka ATCC 31338, Mycobacterium species NRRL B3683 and Septomyxa affinis ATCC 6737. The later microbe also produced 16, 24-epoxycycloartan-3beta, 25-diol (arg...
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ژورنال
عنوان ژورنال: Agroindustrial Science
سال: 2020
ISSN: 2226-2989
DOI: 10.17268/agroind.sci.2020.01.05