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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |