Cargando...
Assessment of volatile compounds and sensory characteristics of Mexican hibiscus (Hibiscus sabdariffa L.) calyces hot beverages
This study was conducted to assess and correlate the sensory characteristics and volatile compounds of hot beverages from the calyces of four Mexican varieties of hibiscus (4Q4, Puebla Precoz, UAN 16-1, and Sudan). A panel of 10 judges, detected six flavour descriptors in all samples. Sensory studie...
Gardado en:
| Publicado en: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2018
|
| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342777/ https://ncbi.nlm.nih.gov/pubmed/30728578 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3496-0 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|