Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel
This study investigated the effect of black plum peel puree (40–60%) and pectin (0.3−0.6%) concentrations on the chemical compositions, sensory attributes, rheological, and textural properties, antioxidant activity, and total phenolic compounds of black plum peel marmalade as a novel food. Increasin...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1835954 |