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Sensory characteristics and antioxidant capacity of red raspberry extract as a preservative in fruity flavoured beverages
Sensory evaluation is a critical process in product development and consumer research. It is a fastly growing field due to innovation of novel techniques. The objective of this study was determination of sensory properties of red raspberry extract in fruity flavoured beverages comparison to the synt...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573134/ https://ncbi.nlm.nih.gov/pubmed/26396417 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1763-x |
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