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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant

Mahendra Gunjal1, Atul Khalangre2, Jyoti Singh1

  • 1Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India.

Food Chemistry: X
|June 13, 2025
PubMed

Keywords:
AntioxidantDairy beverageDegradation kineticsFunctional foodsMicrogreensShelf lifeTemperature

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