Open AccessEffect of processing and concentration method on physicochemical and sensory characteristics of jujube
Publication year - 2014
Publication title -
international journal of biosciences
Language(s) - English
Resource type - Journals
eISSN - 2222-5234
pISSN - 2220-6655
DOI - 10.12692/ijb/4.7.59-63
Subject(s) - organoleptic , food science , sugar , citric acid , chemistry , flavonoid , flavor , factorial experiment , sensory analysis , antioxidant , mathematics , organic chemistry , statistics