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

Pubblicato online: 19 giu 2022

Pagine: 84 - 93

Ricevuto: 20 mag 2022

Accettato: 10 giu 2022

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

Parole chiave

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.