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 |
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