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1 Ergebnisse
1
Maceration time over antioxidant activity, volatile compoun..:
Daiane Gabriele Couto de PAULA
;
Christiane Mileib VASCONCELOS
;
Alexandre Fonte PEREIRA
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101116&tlng=en. , 2022
Link:
https://doi.org/10.1590/fst.43221
RT Journal T1
Maceration time over antioxidant activity, volatile compounds and temporal dominant sensation of fermented jabuticaba
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:48012df1a1214049842ebba526668430&Exemplar=1&LAN=DE A1 Daiane Gabriele Couto de PAULA A1 Christiane Mileib VASCONCELOS A1 Alexandre Fonte PEREIRA A1 Anna Lídya da Cunha QUINTÃO A1 Jaísa Oliveira CHAVES A1 Paola Machado PARREIRAS A1 Camila Carvalho MENEZES PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2022 K1 anthocyanins K1 antioxidants K1 bioactive compounds K1 fermented beverage K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101116&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.43221 DO https://doi.org/10.1590/fst.43221 SF ELIB - SuUB Bremen
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