Fig freezing in sugar solutions
The effect of fig freezing in sugar solution on fig"s quality and sensory traits as well as phenolic content during storage was examined. Fresh figs were frozen without any treatment (control - CON), in sucrose solution (30%) (SUC) and sucrose solution (30%) with ascorbic acid (2%) (SUCAA), and...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001137846/Similar |
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| Matična publikacija: |
Glasnik zaštite bilja (Online) 44 (2021), 3 ; str. 42-51 |
| Glavni autori: | Levaj, Branka (Author), Pedisić, Sandra, Pelaić, Zdenka, Dragović-Uzelac, Verica, Lončarić, Sanja, prehrambena biotehnologinja, Repajić, Maja |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31727/gzb.44.3.6 Hrčak |
APA stil citiranja
Levaj, B. (2021). Fig freezing in sugar solutions: Fig freezing in sugar solutions [Elektronička građa] : quality, phenolics composition and sensory properties during storage. Glasnik zaštite bilja (Online), p. 4.
Chicago stil citiranjaLevaj, Branka. "Fig freezing in sugar solutions: Fig freezing in sugar solutions [Elektronička građa] : quality, phenolics composition and sensory properties during storage." 2021: 4.
MLA stil citiranjaLevaj, Branka. "Fig freezing in sugar solutions: Fig freezing in sugar solutions [Elektronička građa] : quality, phenolics composition and sensory properties during storage." 2021: 4.