Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste

Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste

The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and to compare their chemical parameters (pH, titratable acidity and salt content), organoleptic properties (color and text...

Full description

Bibliographic Details
Main Authors: Sanja Radman, Petra Brzović, Mira Radunić, Ante Rako, Mladenka Šarolić, Tonka Ninčević Runjić, Branimir Urlić, Ivana Generalić Mekinić
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
<i>Crithmum maritimum</i>
apple cider vinegar
wine vinegar
alcoholic vinegar
pickles
chemical characteristics
Online Access:https://www.mdpi.com/2304-8158/12/20/3812

Internet

https://www.mdpi.com/2304-8158/12/20/3812

Similar Items