Physicochemical and Sensory Properties of Davidson Plum (Davidsonia jerseyana) Sorbet, a Potential for New Functional Food Product.
- DOI
- 10.3390/foods14162902
- Published
- 2025 Aug 21
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods14162902,
title = {Physicochemical and Sensory Properties of Davidson Plum (Davidsonia jerseyana) Sorbet, a Potential for New Functional Food Product.},
author = {Harriden B and Stathopoulos C and Chockchaisawasdee S and McKune AJ and Naumovski N},
year = {2025},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods14162902},
url = {https://doi.org/10.3390/foods14162902}
}RIS
TY - JOUR TI - Physicochemical and Sensory Properties of Davidson Plum (Davidsonia jerseyana) Sorbet, a Potential for New Functional Food Product. AU - Harriden B AU - Stathopoulos C AU - Chockchaisawasdee S AU - McKune AJ AU - Naumovski N PY - 2025 JO - Foods (Basel, Switzerland) DO - 10.3390/foods14162902 UR - https://doi.org/10.3390/foods14162902 ER -
APA
B, H., C, S., S, C., AJ, M., & N, N. (2025). Physicochemical and Sensory Properties of Davidson Plum (Davidsonia jerseyana) Sorbet, a Potential for New Functional Food Product.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14162902
Source records
- pubmed · retrieved 2026-09-26T06:51:34.523Z