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

Publié en ligne: 17 juil. 2024

Pages: 51 - 57

Reçu: 16 avr. 2024

Accepté: 28 juin 2024

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

Mots clés

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.