Physicochemical and descriptive sensory characterization of Spanish pomegranates: Aptitudes for processing and fresh consumption

International Journal of Food Science and Technology

Volumn 49, Issue 7, 2014, Pages 1663-1672

  Vázquez Araújo, Laura ^a,b   Nuncio Jáuregui, Paloma N ^c   Cherdchu, Panat ^a   Hernández, Francisca ^c   Chambers, Edgar ^a   Carbonell Barrachina, Ángel A ^c  

^a KANSAS STATE UNIVERSITY   (United States)

^b UNIVERSITY OF VIGO   (Spain)

^c MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Mollar de Elche; Wonderful; Flavour profile; Punica granatum L.; Seed hardness; Sourness

Indexed keywords

FRUITS; TEXTURES; WINE;

MOLLAR DE ELCHE; PUNICA GRANATUM L; SENSORY CHARACTERIZATION; SOURNESS; WONDERFUL;

PLANTS (BOTANY);

BETA VULGARIS SUBSP. VULGARIS; LYTHRACEAE; MALUS X DOMESTICA; PUNICA GRANATUM; PYRUS; VITACEAE;

EID: 84927575864     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12472     Document Type: Article

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