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Research Progress of the Functional Properties of Fruit and Vegetables and Their Preserves

Author

Listed:
  • Anna Sadowska

    (Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland)

  • Katarzyna Najman

    (Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland)

  • Franciszek Świderski

    (Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland)

Abstract

Fruits, vegetables, and their products are prized for their sensory values and play a very important role in our diet [...]

Suggested Citation

  • Anna Sadowska & Katarzyna Najman & Franciszek Świderski, 2024. "Research Progress of the Functional Properties of Fruit and Vegetables and Their Preserves," Agriculture, MDPI, vol. 14(5), pages 1-3, April.
    • Handle: RePEc:gam:jagris:v:14:y:2024:i:5:p:676-:d:1383734
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