Impact of freeze-drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice

被引：0
|
作者：
Uscanga, Mariana A. [1 ,2 ]
Salvador, Ana [3 ]
Camacho, María del Mar [1 ]
Martínez-Navarrete, Nuria [1 ]
机构：
[1] Departamento de Tecnología de Alimentos, Grupo de Investigación e Innovación Alimentaria, Universitat Politècnica de València, Valencia,46022, Spain
[2] Departamento de Ingeniería de Alimentos, Instituto Tecnológico de Veracruz, Veracruz,91897, Mexico
[3] Departamiento de Ciencia de los Alimentos, Grupo de las Propiedades físicas y sensoriales de alimentos y ciencia del consumidor, Instituto de Agroquímica y Tecnología de Alimentos, Valencia,46980, Spain
来源：
International Journal of Food Science and Technology | 2021年 / 56卷 / 10期
关键词：
804.1 Organic Compounds - 821.4 Agricultural Products - 822.3 Food Products;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Sensory analysis
引用
收藏
页码：5409 / 5416
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