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

COVALIOV, Eugenia; CAPCANARI, Tatiana; CHIRSANOVA, Aurica; POPOVICI, Violina; SIMINIUC, Rodica

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