Physical and sensory properties of berry craft sorbet with inulin and effect of storage on total monomeric anthocyanins
, e
17 lug 2024
INFORMAZIONI SU QUESTO ARTICOLO
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
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© 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