Physical and sensory properties of berry craft sorbet with inulin and effect of storage on total monomeric anthocyanins
, et
17 juil. 2024
À propos de cet article
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
© 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