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Characterization of prickly pear juice by means of shelf life, sensory notes, physicochemical parameters and bio-functional properties
ABSTRACT: The objective of the present work was to characterize prickly pear juice prepared from prickly pear fruits of the wild cultivar in terms of shelf life (air and vacuum packaging), sensory stability (odour, taste, and appearance) physicochemical parameters (acidity, vitamin C, pH, electrical...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6675828/ https://ncbi.nlm.nih.gov/pubmed/31413392 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03797-4 |
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