Volume 7, Issue 25, 2018 (January – March)
Research Article
Studies on Quality Evaluation of Underutilized Mulberry Fruit Juice Extracted by Five Different Methods
Hamid and N.S. Thakur
Keywords: Mulberry, juice, extraction method, anthocyanins, total phenols, sensory evaluation
Article ID: CS062049012
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How to cite this article: Hamid, N.S. Thakur. Studies on Quality Evaluation of Underutilized Mulberry Fruit Juice Extracted by Five Different Methods. Chem Sci Rev Lett 2018; 7(25).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.