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Sensory evaluation of value added sprouts cutlet developed by using Aloe vera (Aloe succotrina) leaves

机译：使用芦荟（芦荟琥珀树）叶片开发的增值豆芽的感官评估

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Kumari Priyanka;
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1. “Experimental Evaluation of Indian Aloe (Aloe Vera) Leaves Pulp as Topical Medicament on Wound Healing” [J] . S.K. Purohit, Renu Solanki, M.K. Soni, International Journal of Pharmacological Research . 2012,第3期

机译：“印度芦荟（芦荟）叶浆作为伤口愈合局部用药物的实验评估”
2. Evaluation of the shelf-life extension and sensory properties of mahewu-A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder [J] . Mashau Mpho Edward, Jideani Afam Israel Obiefuna, Maliwichi Lucy Lynn British Food Journal . 2020,第11期

机译：通过添加芦荟（芦荟Barbadensis）粉末评估Mahewu-A非酒精发酵饮料的保质期延伸和感觉特性
3. DEVELOPMENT AND SENSORY EVALUATION OF READY TO SERVE BLENDS OF ALOE VERA (ALOE BARBADENSIS MILL.) [J] . Mirza Arslan Abid, Najma Yousaf Zahid Journal of agricultural research . 2019,第1期

机译：芦荟的现成混合物的开发和感官评价
4. Green Synthesis and Characterization of Silver Nanoparticles Using Fresh Leaf Extract of Aloe vera barbadensis Miller, Aloe vera and Sempervivum tectorum and Its Antimicrobial Activity Studies [C] . Anera Kazlagic, Amela Lagumdzija, Berina Borovac International Scientific-Expert Conference of Agriculture and Food Sciences . 2020

机译：使用新鲜叶片提取物的绿色合成与表征芦荟·鲍巴斯米勒，芦荟和Sempervivum Tectorum及其抗菌活性研究
5. Development and Characterization of Edible and Biodegradable Nano-Laminate Coatings as Vehicle of Incorporation of Functional and Antimicrobial Agents from Aloe vera, for Extending Shelf Life of Lycopersicum esculentum Mill. (Tomato) [D] . Flores López, Maria Liliana 2016

机译：可食用和可生物降解的纳米层压板涂料的开发和表征，作为掺入芦荟功能性和抗菌剂的载体，可延长番茄的保质期。（番茄）
6. Nephroprotective Effect of the Leaves of Aloe barbadensis (Aloe Vera) against Toxicity Induced by Diclofenac Sodium in Albino Rabbits [O] . A Iftikhar, IJ Hasan, M Sarfraz, 2015

机译：芦荟叶片对双氯芬酸钠对白化家兔毒性的保护作用
7. “Experimental Evaluation of Indian Aloe (Aloe Vera) Leaves Pulp as Topical Medicament on Wound Healing” [O] . S.K. Purohit, Renu Solanki, M.K. Soni, 2012

机译：“印度芦荟（芦荟）叶片作为伤口愈合局部药物的实验评价”

Sensory evaluation of value added sprouts cutlet developed by using Aloe vera (Aloe succotrina) leaves

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