Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers

Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, lulo (Solanum quitoense Lam.) is a good candidate f...

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Detalles Bibliográficos
Autores principales: Marín-Arroyo, María Remedios, González-Bonilla, Sofía Marcela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564273/
https://www.ncbi.nlm.nih.gov/pubmed/36230204
http://dx.doi.org/10.3390/foods11193129

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564273/
https://www.ncbi.nlm.nih.gov/pubmed/36230204
http://dx.doi.org/10.3390/foods11193129

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