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Journal of Food Quality
Volume 2018, Article ID 8178059, 13 pages
Research Article

Desamerization of Bitter Jam: Biochemical and Sensory Quality

1Laboratory of Biochemistry, Biophysics, Biomathematics and Scientometry (3BS Laboratory), Faculty of Nature and Life Sciences, Abderahmane Mira University, Bejaia 06000, Algeria
2Research Laboratory Soft Technology, Valorization, Physiochemistry of Biological Materials and Biodiversité, Faculty of Sciences, UMBB University, Boumerdes 35000, Algeria
3Department of Biology, Faculty of Sciences, M’Hamed Bougara University, Boumerdes 035000, Algeria

Correspondence should be addressed to Samira Lagha-Benamrouche; moc.liamg@ahgalehcuormaneb

Received 11 March 2018; Revised 20 May 2018; Accepted 28 May 2018; Published 29 July 2018

Academic Editor: Alessandro Attanzio

Copyright © 2018 Samira Lagha-Benamrouche et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Samira Lagha-Benamrouche, Terkia Benaissa, and Rezki Sadoudi, “Desamerization of Bitter Jam: Biochemical and Sensory Quality,” Journal of Food Quality, vol. 2018, Article ID 8178059, 13 pages, 2018.