Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts
Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts
About this item
Full title
Author / Creator
Gong, Hao , Zhang, Yu-Qi , Wang, Tao , Wang, Shuai , Yu, Nan-Nan , Wang, Wei-Dong , Wu, Yong-Hua and Yuan, Heng
Publisher
New York: Springer US
Journal title
Language
English
Formats
Publication information
Publisher
New York: Springer US
Subjects
More information
Scope and Contents
Contents
Ginkgo biloba
seeds are rich in nutrients and functional ingredients; however, the slow progress of research into processing and utilization has caused considerable waste. This research describes the enrichment of the functional ingredients used to prepare
Ginkgo biloba
seed extracts (GBSE) and aimed to develop a functional beverage formul...
Alternative Titles
Full title
Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_journals_2655931120
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2655931120
Other Identifiers
ISSN
2193-4126
E-ISSN
2193-4134
DOI
10.1007/s11694-022-01293-6
