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Physical and sensory properties of berry craft sorbet with inulin and effect of storage on total monomeric anthocyanins

Ana Leahu

Ana Leahu

Stefan cel Mare University of Suceava, Faculty of Food EngineeringSuceava, Romania
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Leahu, Ana
, 
Cristina Ghinea

Cristina Ghinea

Stefan cel Mare University of Suceava, Faculty of Food EngineeringSuceava, Romania
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Ghinea, Cristina
 and 
Sorina Ropciuc

Sorina Ropciuc

Stefan cel Mare University of Suceava, Faculty of Food EngineeringSuceava, Romania
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Ropciuc, Sorina
  
Jul 17, 2024
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Published Online: Jul 17, 2024
Page range: 51 - 57
Received: Apr 16, 2024
Accepted: Jun 28, 2024
DOI: https://doi.org/10.2478/auoc-2024-0007
Keywords
© 2024 Ana Leahu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Leahu, Ana
Stefan cel Mare University of Suceava, Faculty of Food EngineeringSuceava, Romania
Ghinea, Cristina
Stefan cel Mare University of Suceava, Faculty of Food EngineeringSuceava, Romania
Ropciuc, Sorina
Stefan cel Mare University of Suceava, Faculty of Food EngineeringSuceava, Romania
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Chemistry, Chemistry, other
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