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基于Cucumis callosus优化糖的营养,保质期和感官评估

Deepika1, Sarita1, Anita Kumari2

  • 1Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, 123031, Mahendergarh, Haryana, India.

Plant foods for human nutrition (Dordrecht, Netherlands)
|November 13, 2023
PubMed
概括

这项研究优化了使用Cucumis callosus (CC) 和Malus domestica (MD) 的糖生产. 75:25 CC:MD混合物显示了显著的糖分变化和高的感官可接受性,表明CC.

关键词:
它们是Cucumis callosus.营养评价 营养评价感官评估 感官评估储存研究研究储存研究糖糖是什么意思

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