Yüklüyor......
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...
Kaydedildi:
| Yayımlandı: | J Food Sci Technol |
|---|---|
| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2018
|
| Konular: | |
| Online Erişim: | 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 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|