Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products

Publicado en línea: 09 jul 2022

Páginas: 33 - 42

Recibido: 10 nov 2021

Aceptado: 10 mar 2022

DOI: https://doi.org/10.2478/aucft-2022-0003

Palabras clave

pomegranate, chorizo, antioxidants, fibre, sensory acceptation, food neophobia

© 2022 Karla Vanessa Maillard-Berdeja et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.