Desamerization of Bitter Jam: Biochemical and Sensory Quality

<div>Comparison of effect of desamerization on the chemical composition of jams. AAE: ascorbic acid equivalents, GE: glucose equivalents, BSA E: bovin serum albumin equivalents, <i>β</i>CE <i>β</i> carotene equivalents, AAE: ascorbic acid equivalents, FM: fresh matter, DJW: desamerized jam with water, and DJ: desamerized jams.</div>

Journal of Food Quality

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Figure 1

Figure 1: Desamerization of Bitter Jam: Biochemical and Sensory Quality 