Sensory stability of whole mango juice: influence of temperature and storage time
This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 °C under 24 hours light (650 lux) for 120 days. Sensory...
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| Publicat a: | Ciência e Tecnologia de Alimentos |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=395940114028 |
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