sorbet mango
Selected indexed studies
- Physicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food product. (J Food Sci Technol, 2022) [PMID:36276553]
- Changes in the sensory characteristics of mango cultivars during the production of mango purée and sorbet. (J Food Sci, 2012) [PMID:22924624]
- Study of the Influence of Selected Carrageenan Fractions on the Physical Properties and Crystal Structure of Mango Sorbet. (Gels, 2025) [PMID:40710693]
_Worker-drafted node — pending editorial review._
Connections
sorbet mango helps
Sources
- Physicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food product. (2022) pubmed
- Changes in the sensory characteristics of mango cultivars during the production of mango purée and sorbet. (2012) pubmed
- Study of the Influence of Selected Carrageenan Fractions on the Physical Properties and Crystal Structure of Mango Sorbet. (2025) pubmed
- Storage Quality Changes in Craft and Industrial Blueberry, Strawberry, Raspberry and Passion Fruit-Mango Sorbets. (2023) pubmed
- The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin. (2022) pubmed
- The Effect of L-Theanine Incorporated in a Functional Food Product (Mango Sorbet) on Physiological Responses in Healthy Males: A Pilot Randomised Controlled Trial. (2020) pubmed