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

Online veröffentlicht: 17. Juli 2024

Seitenbereich: 51 - 57

Eingereicht: 16. Apr. 2024

Akzeptiert: 28. Juni 2024

DOI: https://doi.org/10.2478/auoc-2024-0007

Schlüsselwörter

fruit craft sorbets, inulin, stevia, anthocyanin content

© 2024 Ana Leahu et al., published by Sciendo

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