Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphen...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Hanán Issa-Issa, Marina Cano-Lamadrid, Ángel Calín-Sánchez, Aneta Wojdyło, Ángel. A. Carbonell-Barrachina
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2020-07-01
Σειρά:	Foods
Θέματα:	<i>Punica granatum</i> <i>Ficus carica</i> <i>Ziziphus jujuba</i> <i>Cydonia oblonga</i> descriptive sensory analysis volatile profile
Διαθέσιμο Online:	https://www.mdpi.com/2304-8158/9/7/926
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