Optimization of Enzymatic Extraction and Vacuum-Assisted Evaporation Parameters for Banana Syrup Production.

Sujinda N, Chaichana N, Saengsuwan T, Varith J

DOI: 10.1155/ijfo/8891536
Published: 2025
Container: International journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1155/ijfo/8891536,
  title = {Optimization of Enzymatic Extraction and Vacuum-Assisted Evaporation Parameters for Banana Syrup Production.},
  author = {Sujinda N and Chaichana N and Saengsuwan T and Varith J},
  year = {2025},
  journal = {International journal of food science},
  doi = {10.1155/ijfo/8891536},
  url = {https://doi.org/10.1155/ijfo/8891536}
}

RIS

TY  - JOUR
TI  - Optimization of Enzymatic Extraction and Vacuum-Assisted Evaporation Parameters for Banana Syrup Production.
AU  - Sujinda N
AU  - Chaichana N
AU  - Saengsuwan T
AU  - Varith J
PY  - 2025
JO  - International journal of food science
DO  - 10.1155/ijfo/8891536
UR  - https://doi.org/10.1155/ijfo/8891536
ER  -

APA

N, S., N, C., T, S., & J, V. (2025). Optimization of Enzymatic Extraction and Vacuum-Assisted Evaporation Parameters for Banana Syrup Production.. International journal of food science. https://doi.org/10.1155/ijfo/8891536

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pubmed · retrieved 2026-09-26T12:50:51.924Z