Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings

The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the possibility of using citrus fiber in the preparation of blackberry cream fillings in combination with disaccharides (su...

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Detalles Bibliográficos
Autores principales: Vukoja, Josipa, Buljeta, Ivana, Ivić, Ivana, Šimunović, Josip, Pichler, Anita, Kopjar, Mirela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912440/
https://www.ncbi.nlm.nih.gov/pubmed/33530336
http://dx.doi.org/10.3390/foods10020243

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912440/
https://www.ncbi.nlm.nih.gov/pubmed/33530336
http://dx.doi.org/10.3390/foods10020243

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