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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |