| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7598080 | Food Chemistry | 2014 | 7 Pages |
Abstract
The results indicated that both maturity stages yield IFPs with potential in the food industry; and according to their sugar and phenolic content they could be suitable for the elaboration of new ingredients with different industrial applications. In addition, it would be recommendable blanching unripe fruits.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ana MarÃa MartÃn-Sánchez, Sarra Cherif, José Vilella-Esplá, Jamel Ben-Abda, VÃctor Kuri, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá,