Relative effects of cultivar, heat-treatment and sucrose content on the sensory properties of blackcurrant juice

Author: Brennan R.M.   Hunter E.A.   Muir D.D.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.36, Iss.9, 2003-01, pp. : 1015-1020

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Abstract