Sensory characterization of juice obtained via rehydration of freeze‐dried and spray‐dried grapefruit-Reference-Cited by-同舟云学术

Sensory characterization of juice obtained via rehydration of freeze‐dried and spray‐dried grapefruit

Published:2018-07-12 Issue:1 Volume:99 Page:244-252
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Martínez‐Navarrete Nuria¹,Camacho Madel Mar¹,Agudelo Claudia¹,Salvador Ana²^ORCID

Affiliation:

1. Departamento de Tecnología de Alimentos, Grupo de Investigación e Innovación AlimentariaUniversitat Politècnica de València Valencia Spain

2. Laboratorio de Propiedades Físicas y Sensoriales y Ciencia del ConsumidorInstituto de Agroquímica y Tecnología de Alimentos (IATA), CSIC Paterna Spain

Funder

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9166

Reference21 articles.

1. Grapefruit-Drug Interactions: Can Interactions With Drugs Be Avoided?

2. The effects of daily consumption of grapefruit on body weight, lipids, and blood pressure in healthy, overweight adults

3. Juice components and antioxidant capacity of citrus varieties cultivated in China

4. Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain

5. Seasonal Variation of Naringin and Certain Other Flavanone Glycosides in Juice Sacs of Texas Ruby Red Grapefruit

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