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Physicochemical characteristics, biological value, and acceptability of quince and sea buckthorn sauces

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dc.contributor.author COVALIOV, Eugenia
dc.contributor.author CAPCANARI, Tatiana
dc.contributor.author CHIRSANOVA, Aurica
dc.contributor.author POPOVICI, Violina
dc.contributor.author SIMINIUC, Rodica
dc.date.accessioned 2024-05-08T10:54:08Z
dc.date.available 2024-05-08T10:54:08Z
dc.date.issued 2023
dc.identifier.citation COVALIOV, Eugenia et al. Physicochemical characteristics, biological value, and acceptability of quince and sea buckthorn sauces. In: Insights of Future Foods - From concepts and challenges to technological innovations: 11th internat. symposium EURO-ALIMENT 2023, 19-20 Oct., 2023, Galaţi, Romania: book of abstracts, Galaţi, 2023, p. 35. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/27050
dc.description.abstract In the study, an integrated technological, physico-chemical and sensory approach was implemented to study the possibility of Sea buckthorn berries and quince fruits use in the production of sauce. en_US
dc.language.iso en en_US
dc.publisher Galaţi University Press en_US
dc.relation.ispartofseries The 11th international symposium EURO-ALIMENT 2023 "Insights of Future Foods - From concepts and challenges to technological innovations";19-20 Oct., 2023, Galaţi, Romania
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject sea buckthorn en_US
dc.subject polyphenols en_US
dc.subject antioxidant activity en_US
dc.subject sauces en_US
dc.title Physicochemical characteristics, biological value, and acceptability of quince and sea buckthorn sauces en_US
dc.type Article en_US


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