Săpoi, C.P.; Corbu, A.R.; Ceclu, L.; Nour, V.
Physicochemical, Phytochemical and Sensory Properties of Myrobalan (Prunus cerasifera L.) Fruit Leather: Effects of Sugar Concentration and Enrichment with Blackcurrant and Bilberry Pomace Powders. Foods 2025, 14, 3457.
https://doi.org/10.3390/foods14203457
AMA Style
Săpoi CP, Corbu AR, Ceclu L, Nour V.
Physicochemical, Phytochemical and Sensory Properties of Myrobalan (Prunus cerasifera L.) Fruit Leather: Effects of Sugar Concentration and Enrichment with Blackcurrant and Bilberry Pomace Powders. Foods. 2025; 14(20):3457.
https://doi.org/10.3390/foods14203457
Chicago/Turabian Style
Săpoi (Gheorghe), Cristina Paula, Alexandru Radu Corbu, Liliana Ceclu, and Violeta Nour.
2025. "Physicochemical, Phytochemical and Sensory Properties of Myrobalan (Prunus cerasifera L.) Fruit Leather: Effects of Sugar Concentration and Enrichment with Blackcurrant and Bilberry Pomace Powders" Foods 14, no. 20: 3457.
https://doi.org/10.3390/foods14203457
APA Style
Săpoi, C. P., Corbu, A. R., Ceclu, L., & Nour, V.
(2025). Physicochemical, Phytochemical and Sensory Properties of Myrobalan (Prunus cerasifera L.) Fruit Leather: Effects of Sugar Concentration and Enrichment with Blackcurrant and Bilberry Pomace Powders. Foods, 14(20), 3457.
https://doi.org/10.3390/foods14203457