Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits.
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DOI: 10.1016/j.foodchem.2019.02.029
Abstract: The study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0-9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatile characteristics and acceptability by consumers. Cookies containing FJQF had… read more here.
Keywords: dried japanese; freeze dried; cookies enriched; japanese quince ... See more keywords