Assessment of the Physicochemical, Textural, Sensory, and Antioxidant Properties of Sorbet Enriched with Alfalfa Protein Concentrate
- DOI
- 10.3390/foods15193504
- Published
- 2026-09-30
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15193504,
title = {Assessment of the Physicochemical, Textural, Sensory, and Antioxidant Properties of Sorbet Enriched with Alfalfa Protein Concentrate},
author = {Viorica Bulgaru and Angela Gurev and Iana Ciugureanu and Sorina Ropciuc and Aliona Ghendov-Mosanu},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15193504},
url = {https://doi.org/10.3390/foods15193504}
}RIS
TY - JOUR TI - Assessment of the Physicochemical, Textural, Sensory, and Antioxidant Properties of Sorbet Enriched with Alfalfa Protein Concentrate AU - Viorica Bulgaru AU - Angela Gurev AU - Iana Ciugureanu AU - Sorina Ropciuc AU - Aliona Ghendov-Mosanu PY - 2026 JO - Foods DO - 10.3390/foods15193504 UR - https://doi.org/10.3390/foods15193504 ER -
APA
Bulgaru, V., Gurev, A., Ciugureanu, I., Ropciuc, S., & Ghendov-Mosanu, A. (2026). Assessment of the Physicochemical, Textural, Sensory, and Antioxidant Properties of Sorbet Enriched with Alfalfa Protein Concentrate. Foods. https://doi.org/10.3390/foods15193504
Source records
- crossref · retrieved 2026-11-07T19:49:18.400Z