Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer

Online veröffentlicht: 19. Juni 2022

Seitenbereich: 84 - 93

Eingereicht: 20. Mai 2022

Akzeptiert: 10. Juni 2022

DOI: https://doi.org/10.2478/auoc-2022-0012

Schlüsselwörter

apple juice, physico-chemical characteristics, sensory analysis, storage, thermal pasteurization

© 2022 Cristina Ghinea et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.