Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel.
| Autor: | Estaji, Mohsen1, Mohammadi-Moghaddam, Toktam2 Mohammadimoghaddam@yahoo.com, Gholizade-Eshan, Leila3, Firoozzare, Ali4, Hooshmand-Dalir, Moosa-Al-Reza1 |
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| Zdroj: | International Journal of Food Properties. 2020, Vol. 23 Issue 1, p1979-1992. 14p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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