Physicochemical, functional, and sensory characterization of apple leathers enriched with acáchul (Ardisia compressa Kunth) powder
Alma Yolanda Vázquez-Sánchez, Rocío Corfield, Natalia Sosa, Daniela Salvatori, Carolina Schebor
Topics & Concepts
IngredientFood scienceChemistryPolyphenolAnthocyaninRaw materialBotanyAntioxidantBiologyOrganic chemistryPhytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsSensory Analysis and Statistical Methods