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用螺旋丰富的水果和蔬菜汁的开发:营养增强,抗氧化潜力和感官挑战

Biljana Cvetković1, Miona Belović1, Lato Pezo2

  • 1Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.

Foods (Basel, Switzerland)
|October 29, 2025
PubMed
概括

螺旋藻增强了酸和番茄汁的蛋白质和抗氧化剂. 然而,像off-notes这样的感官挑战可能会限制消费者对这些功能性饮料的接受.

关键词:
抗氧化剂活性 抗氧化剂活性功能饮料 功能饮料营养增强剂 营养增强剂感官分析是一种感官分析.酸桃汁 酸桃汁是一种螺旋ulina 螺旋ulina 螺旋ulina 螺旋ulina 螺旋ulina 螺旋质地 质地 质地番茄果汁 番茄果汁 番茄果汁

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