Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits

  1. Es-Sbata, I.
  2. Castro-Mejías, R.
  3. Rodríguez-Dodero, C.
  4. Zouhair, R.
  5. Durán-Guerrero, E.
Revista:
Beverages

ISSN: 2306-5710

Any de publicació: 2023

Volum: 9

Número: 3

Tipus: Article

DOI: 10.3390/BEVERAGES9030074 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus