Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste

The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and to compare their chemical parameters (pH, titratable acidity and salt content), organoleptic properties (color and text...

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Detalles Bibliográficos
Autores principales: Radman, Sanja, Brzović, Petra, Radunić, Mira, Rako, Ante, Šarolić, Mladenka, Ninčević Runjić, Tonka, Urlić, Branimir, Generalić Mekinić, Ivana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606918/
https://www.ncbi.nlm.nih.gov/pubmed/37893705
http://dx.doi.org/10.3390/foods12203812

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606918/
https://www.ncbi.nlm.nih.gov/pubmed/37893705
http://dx.doi.org/10.3390/foods12203812

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