Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols

被引：0
|
作者：
Senem Suna
Selena Kalkan
Merve Dinç
Ömer Utku Çopur
机构：
[1] Bursa Uludag University,Department of Food Engineering, Faculty of Agriculture
来源：
Journal of Food Measurement and Characterization | 2023年 / 17卷
关键词：
Persimmon; Stevia; No added sugar; Polyphenols; Gastrointestinal digestion;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1082 / 1095
页数：13
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