المؤلفون: Sharma S; Department of Food Science and Technology, Pondicherry University R. V. Nagar, Kalapet Pondicherry 605014 India pkshalady@yahoo.co.uk +91-413-2656743 +91-413-2656625., Gopu V; Department of Food Science and Technology, Pondicherry University R. V. Nagar, Kalapet Pondicherry 605014 India pkshalady@yahoo.co.uk +91-413-2656743 +91-413-2656625., Sivasankar C; Department of Food Science and Technology, Pondicherry University R. V. Nagar, Kalapet Pondicherry 605014 India pkshalady@yahoo.co.uk +91-413-2656743 +91-413-2656625., Shetty PH; Department of Food Science and Technology, Pondicherry University R. V. Nagar, Kalapet Pondicherry 605014 India pkshalady@yahoo.co.uk +91-413-2656743 +91-413-2656625.

المصدر: RSC advances [RSC Adv] 2019 Sep 11; Vol. 9 (49), pp. 28678-28687. Date of Electronic Publication: 2019 Sep 11 (Print Publication: 2019).

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Royal Society of Chemistry Country of Publication: England NLM ID: 101581657 Publication Model: eCollection Cited Medium: Internet ISSN: 2046-2069 (Electronic) Linking ISSN: 20462069 NLM ISO Abbreviation: RSC Adv Subsets: PubMed not MEDLINE