Physicochemical and sensory characteristics of plums accesses (Prunus salicina)

Author:

Sorane Good Kitzberger Cíntia, ,Medeiros da Silva Clandio,Brígida dos Santos Scholz Maria,Isabel Florentino Ferreira Maria,Metzger Bauchrowitz Iohann,Benedetti Eilert Jeferson,dos Santos Neto José

Publisher

American Institute of Mathematical Sciences (AIMS)

Subject

Agricultural and Biological Sciences (miscellaneous),Food Science

Reference11 articles.

1. Increasing strawberry fruit sensorial and nutritional quality using wild and cultivated germplasm;Diamanti J, Capocasa F, Balducci F, et al.;PLoS One,2012

2. Sensory analysis of individual strawberry fruit and comparison with instrumental analysis;Gunness P, Kravchuk O, Nottingham S M, et al.;Postharvest Biol Technol,2009

3. Increasing 'Blackamber' plum (Prunus salicina Lindell) consumer acceptance;Crisosto CH, Garnera D, Crisosto GM, et al.;Postharvest Biol Technol,2004

4. Consumer perceptions of novel fruit and familiar fruit: a repertory grid application;Jaeger SR, Rossiter KL, Lau K;J Sci Food Agr,2005

5. The consumer sensory perception of passion-fruit juice using free-choice profiling;Deliza R, Macfie H, Hedderley D;J Sens Stud,2005

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