• Efecto del pelado enzimático sobre el perfil sensorial de diferentes variedades de naranja 

      Budde, Claudio Olaf; Gabilondo, Julieta; Garitta, Lorena Verónica; Pieroni, Victoria (Instituto de Tecnología de Alimentos, INTA, 2022-12)
      Citrus are fruits that present great advantages for minimal processing (MP) due to its physiological and morphological characteristics¹ . Enzymatic peeling is one of the methods used to obtain citrus MP; over the years it ...