Relative effects of cultivar, heat-treatment and sucrose content on the sensory properties of blackcurrant juice

Food Research International

Volumn 36, Issue 9-10, 2003, Pages 1015-1020

  Brennan, Rex M ^a   Hunter, E Anthony ^b   Muir, Donald ^c  

^a SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

^b BIOMATHEMATICS AND STATISTICS SCOTLAND   (United Kingdom)

^c HANNAH RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Blackcurrant; Cultivars; Processing; Sensory

Indexed keywords

FRUIT JUICES; HEAT TREATMENT; HEATING;

SENSORY PROFILING;

FOOD PROCESSING;

BETULACEAE;

EID: 10744230901     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2003.07.004     Document Type: Article

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