Evaluate the effect of β-cyclodextrin on the sensory and physicochemical properties of bitter gourd extract during thermal processing
Cam Thi Hong Tran, Huimin Wang, Lê Thị Hồng Ánh, Chitsan Lin, Chun-Yung Huang, Chia‐Hung Kuo
Topics & Concepts
ChemistryBitter gourdFood sciencePolyphenolCyclodextrinBrowningThermal stabilityAntioxidantChromatographyOrganic chemistryTraditional medicineMomordicaMedicineAdvances in Cucurbitaceae ResearchFood Science and Nutritional StudiesMicrobial Metabolites in Food Biotechnology