A Review on Astringency in Cashew Apple: Mechanism, Perception, Chemical Compounds, and Mitigation
Krishna Veni Harish & Jalaja S. Menon · Journal of Advances in Biology & Biotechnology · 2026
Cashew apples are the richest source of nutrients and beneficial compounds, including sugars, vitamins, minerals, antioxidants, and bioactive substances. In addition to their remarkable nutritional profile, consumption is often limited by their astringent taste, which is caused b...
Open access
Research Article
10.9734/jabb/2026/v29i23691