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    Process optimization of vacuum concentration of Karonda fruit juice using response surface methodology: effects on antioxidant activity, iron content and GCMS profile

    Process optimization of vacuum concentration of Karonda fruit juice using response surface methodology: effects on antioxidant activity, iron content and GCMS profile by A. S. Chinmayi, G. J. Suresha, M. X. Rosemary, G. K. Sadananda, R. Venugopalan, K. R. Vasudeva, K. B. Suresha, G. S. K. Swamy

    Published 2024-11-01
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