Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing

Critical Reviews in Food Science and Nutrition

Volumn 50, Issue 5, 2010, Pages 369-389

  Barrett, Diane M ^a   Beaulieu, John C ^b   Shewfelt, Rob ^c  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Color; Flavor; Fresh cut; Fruit; Nutrients; Quality; Texture; Vegetable

Indexed keywords

ARTICLE; COLOR; FRUIT; NUTRITIONAL VALUE; SENSATION; VEGETABLE;

COLOR; FRUIT; NUTRITIVE VALUE; SENSATION; VEGETABLES;

EID: 77950877685     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408391003626322     Document Type: Article

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