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Impact of conventional and innovative processing conditions on organoleptic and nutritional properties of applesauce from organic and conventional production systems.

Autor: Bureau S; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France. Electronic address: sylvie.bureau@inrae.fr., Leca A; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France., Gouble B; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France., Garcia C; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France., Danelski W; Institute of Horticulture - National Research Institute, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland., Hallmann E; Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland., Kazimierczak R; Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland., Średnicka-Tober D; Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland., Rembiałkowska E; Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland., Le Bourvellec C; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 04; Vol. 467, pp. 142346. Date of Electronic Publication: 2024 Dec 04.