Development and Consumer Acceptance of Low-Sugar Gummy Candies Naturally Colored with Sorghum Leaf Polyphenols
- DOI
- 10.3390/foods15173037
- Published
- 2026-08-28
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173037,
title = {Development and Consumer Acceptance of Low-Sugar Gummy Candies Naturally Colored with Sorghum Leaf Polyphenols},
author = {Jaymi Peterson and Mayra Perez-Fajardo and Cole Peterson and Adina L. Santana and Conrad Kabus and Ryan Ardoin and Dmitriy Smolensky},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15173037},
url = {https://doi.org/10.3390/foods15173037}
}RIS
TY - JOUR TI - Development and Consumer Acceptance of Low-Sugar Gummy Candies Naturally Colored with Sorghum Leaf Polyphenols AU - Jaymi Peterson AU - Mayra Perez-Fajardo AU - Cole Peterson AU - Adina L. Santana AU - Conrad Kabus AU - Ryan Ardoin AU - Dmitriy Smolensky PY - 2026 JO - Foods DO - 10.3390/foods15173037 UR - https://doi.org/10.3390/foods15173037 ER -
APA
Peterson, J., Perez-Fajardo, M., Peterson, C., Santana, A. L., Kabus, C., Ardoin, R., & Smolensky, D. (2026). Development and Consumer Acceptance of Low-Sugar Gummy Candies Naturally Colored with Sorghum Leaf Polyphenols. Foods. https://doi.org/10.3390/foods15173037
Source records
- crossref · retrieved 2026-09-26T05:15:26.651Z