Chemical composition and in vitro antihyperglycemic potential of Kainth fruit (Pyrus pashia Buch.-Ham ex D. Don)

Food Bioscience - Tập 42 - Trang 101119 - 2021
Om Prakash1,2, B.K. Bettadiah3,2, V.B. Kudachikar1,2
1Department of Fruit and Vegetable Technology, CSIR - Central Food Technological Research Institute (CFTRI), Mysuru, 570020, Karnataka, India
2Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India
3Department of Spices and Flavor Science, CSIR - Central Food Technological Research Institute (CFTRI), Mysuru, 570020, Karnataka, India

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