Shelf-life estimation of jelly drink formulated with bay leaf ( Syzygium polyanthum) and guava juice (Psidium guajava)
Jelly drinks must meet two essential requirements: safety and quality during storage and distribution. This study aimed to investigate the shelf life of jelly drinks containing a 50:50 ratio of bay leaf extract and guava juice at various storage temperatures. The study employed a completely randomiz...
| Main Authors: | , , |
|---|---|
| 格式: | Article |
| 語言: | English |
| 出版: |
EDP Sciences
2025-01-01
|
| 叢編: | BIO Web of Conferences |
| 在線閱讀: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03001.pdf |