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

Data publikacji: 17 lip 2024

Zakres stron: 51 - 57

Otrzymano: 16 kwi 2024

Przyjęty: 28 cze 2024

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

Słowa kluczowe

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.