Persimmon puree: a new ingredient to improve technological and health benefits in sherbets

Acta Horticulturae

Volumn 833, Issue , 2009, Pages 77-82

  Cortellino, G ^a   Scalzo, Lo ^a   Testoni, A ^a   Bertolo, G ^a   Maestrelli, A ^a  

^a Agriculture Research Council Food Technology Research Unit (CRA IAA)   (Italy)

Author keywords

Antioxidant capacity; Bio active compounds; Quality; Tickening agent

Indexed keywords

DIOSPYROS; DIOSPYROS KAKI;

EID: 75649136871     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2009.833.11     Document Type: Conference Paper

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