Physical and sensory properties of berry craft sorbet with inulin and effect of storage on total monomeric anthocyanins

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Open Access

|Jul 2024

Authors

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania

DOI: https://doi.org/10.2478/auoc-2024-0007 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430

Language: English

Page range: 51 - 57

Submitted on: Apr 16, 2024

Accepted on: Jun 28, 2024

Published on: Jul 17, 2024

Published by: Ovidius University of Constanta

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

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© 2024 Ana Leahu, Cristina Ghinea, Sorina Ropciuc, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.