Pelado enzimático: primer avance en el desarrollo del perfil sensorial de sabor de cultivares de naranjas Navel

Enzymatic peeling is one of the methods used to obtain minimally processed citrus fruit. The present work has studied the effect of enzymatic peeling produced on the flavor sensory profile of different cultivars of navel oranges. A trained panel conducted a descriptive analysis. The following flavor...

Full description

Bibliographic Details

Main Authors:	Pieroni, Victoria, Gugole Ottaviano, Fernanda, Gabilondo, Julieta, Budde, Claudio, Andres, Silvina, Garitta, Lorena
Format:	Article
Language:	Spanish
Published:	2021
Subjects:	análisis sensorial mínimamente procesado Cultivars fruit sensory analysis minimally processed Cultivares fruta
Online Access:	https://dialnet.unirioja.es/servlet/oaiart?codigo=8841050
Tags:	Add Tag No Tags, Be the first to tag this record!