A Preliminary Color Study of Different Basil-Based Semi-Finished Products during Their Storage

Basil-based semi-finished products, which are mainly used as an intermediate to produce the typical pesto sauce, are prepared and exported all over the world. Color is a fundamental organoleptic requirement for the acceptability of these semi-finished products by the manufacturers of the pesto sauce...

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Detalles Bibliográficos
Autores principales: Turrini, Federica, Farinini, Emanuele, Leardi, Riccardo, Grasso, Federica, Orlandi, Valentina, Boggia, Raffaella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9000349/
https://www.ncbi.nlm.nih.gov/pubmed/35408458
http://dx.doi.org/10.3390/molecules27072059

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9000349/
https://www.ncbi.nlm.nih.gov/pubmed/35408458
http://dx.doi.org/10.3390/molecules27072059

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