Influence of different pasteurization techniques on antidiabetic, antioxidant and sensory quality of debittered bitter gourd juice during storage.
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DOI: 10.1016/j.foodchem.2019.01.140
Abstract: Debittered bitter gourd juice was subjected to gamma irradiation doses of 0, 0.25, 0.5, 0.75, 1, 1.5 and 2.5 kGy and thermal pasteurization at temperatures of 65, 75, 85 and 95 °C. Shigella boydii was the most… read more here.
Keywords: bitter gourd; gourd juice; debittered bitter; sensory quality ... See more keywords