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Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the human food chain. The transformation of these fresh products into novel re-valuable ones is a challenge for a sustainable...

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Detalles Bibliográficos
Autores principales:	Salas-Millán, José Ángel, Aznar, Arantxa, Conesa, Encarnación, Conesa-Bueno, Andrés, Aguayo, Encarna
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689717/ https://www.ncbi.nlm.nih.gov/pubmed/36429211 http://dx.doi.org/10.3390/foods11223619

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