Salameh, Christelle http://orcid.org/0000-0003-0369-678X
Abi Khalil, Aimée http://orcid.org/0000-0002-4500-8722
Kassouf, Amine http://orcid.org/0000-0003-2160-3882
Funding for this research was provided by:
Université Saint-Esprit de Kaslik
Article History
Received: 4 March 2024
Accepted: 28 May 2024
First Online: 27 June 2024
Declarations
:
: The protocol was approved by the Ethical committee of the Faculty of Agricultural Sciences at the Holy Spirit University of Kaslik, represented by Dr. Lara Hanna, Dr. Nabil Nemer and Dr. Marc Bou Zeidan, in accordance with the guidelines for ethical and professional practices for the sensory analysis of foods published by the Institute of Food Science and Technology. All the panelists were regular consumers of grape molasses and they gave their informed consent to participate in the sensory evaluation of grape molasses samples.
: All the authors have read and approved the content of this manuscript for publication.
: The authors declare no competing interests.