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Comparative Analysis of Antioxidant Enzymes, Pigments, Phytochemicals, and Sensory Attributes in Different Phalsa (Grewia asiatica L.) Syrup Recipes.

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Title: Comparative Analysis of Antioxidant Enzymes, Pigments, Phytochemicals, and Sensory Attributes in Different Phalsa (Grewia asiatica L.) Syrup Recipes.
Authors: Arshad, Maida1 (AUTHOR), Shabbir, Maryam1 (AUTHOR), Amin, Muhammad1 (AUTHOR) m.amin@iub.edu.pk, Siddiqui, Sazada2 (AUTHOR), Perveen, Humaira3 (AUTHOR), Nafees, Muhammad1 (AUTHOR), Niaz, Hamza1 (AUTHOR), Alotaibi, Saqer S.4 (AUTHOR), Khan, Muhammad Nasir5,6 (AUTHOR), Al‐Asmari, Fahad7 (AUTHOR), Malik, Tabarak8,9 (AUTHOR) tabarak.malik@ju.edu.et, Zulfiqar, Faisal1,4,10 (AUTHOR) f-zulfiqar@korea.ac.kr
Source: Food Science & Nutrition. Feb2026, Vol. 14 Issue 2, p1-8. 8p.
Database: Academic Search Ultimate
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Feb2026, Vol. 14 Issue 2, p1-8. 8p.
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        Value: 10.1002/fsn3.71549
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              Text: Feb2026
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