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

Pubblicato online: 17 lug 2024

Pagine: 51 - 57

Ricevuto: 16 apr 2024

Accettato: 28 giu 2024

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

Parole chiave

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.