Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphen...

Descripción completa

Detalles Bibliográficos
Autores principales: Issa-Issa, Hanán, Cano-Lamadrid, Marina, Calín-Sánchez, Ángel, Wojdyło, Aneta, Carbonell-Barrachina, Ángel. A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404765/
https://www.ncbi.nlm.nih.gov/pubmed/32674294
http://dx.doi.org/10.3390/foods9070926

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404765/
https://www.ncbi.nlm.nih.gov/pubmed/32674294
http://dx.doi.org/10.3390/foods9070926

Ejemplares similares