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Article Title
Microbial Safety, Antioxidant Capacity, and Physicochemical Changes in Pasteurized Mint- and Vernonia amygdalina-Flavored Pineapple-Cucumber Juice Blend Stored at Ambient Temperature
Authored by
C. C. Nwagbo
Department of Food Science and Technology, Chukwuemeka Odumegwu Ojukwu University, Igbariam Campus, Anambra State, Nigeria.
C. Ngobidi
Department of Food Science and Technology, Chukwuemeka Odumegwu Ojukwu University, Igbariam Campus, Anambra State, Nigeria.
J. I. Anyadioha
Department of Food Science and Technology, Madonna University, Nigeria, Akpugo Campus, Enugu, Nigeria.
N. L. Onuoha
Department of Agricultural Education, Federal College of Education Technical, Asaba, Delta State, Nigeria.
I. A. Ugwu
Nutrition Research and Education Unit, Integrated Healthcare Professionals Ltd., Citibase 61-67, Lewisham, London SE13 5Jx, England.