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Cited article:

Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina

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International Journal of Food Properties 24 (1) 845 (2021)
https://doi.org/10.1080/10942912.2021.1938604

Effects of β-glucosidase on the aroma characteristics of flat peach juice as assessed by descriptive sensory analysis and gas chromatography and compared by partial least squares regression

Honglei Tian, Peng Wang, Ping Zhan, Hanyan Yan, Wenjie Zhou and Fang Zhang
LWT - Food Science and Technology 82 113 (2017)
https://doi.org/10.1016/j.lwt.2017.04.029

Fruit quality evaluation of affirmed and local loquat (Eriobotrya japonica Lindl) cultivars using instrumental and sensory analyses

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Fruits 71 (2) 105 (2016)
https://doi.org/10.1051/fruits/2015053