| Authors: |
Bevahalli Srinivasappa Y; Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; University of Mysore (UoM), Mysore 570 005, Karnataka, India. Electronic address: yashwanthbs.res@gmail.com., Biswal VL; Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India., Rama Chaudhari S; Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India., Jagannath Haware D; Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore 570 020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India., Kumar Yannam S; Department of Traditional Foods and Applied Nutrition, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India., Srinivas Murthy P; Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; University of Mysore (UoM), Mysore 570 005, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India. Electronic address: pushpa.cftri@csir.res.in. |
