Effect of different concentrations of saccharose, honey and ascorbic acid on sensory quality and microbiological cut fruit blends by Salsamendi, Maité, Ponzio, Nora R., Portela, Gabriela R.

“…Sensorial apple texture valuation was increased by honey and ascorbic acid, but no significant differences were found in sweetness and aroma, both in saccharose and ascorbic acid. …”
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