Antioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis

Autor: Jane José Almeida, Arthur Ferrari Teixeira, Sidney A. Vieira-Filho, Rachel B. Caligiorne, Gislaine de Almeida Santana Ientz, Maria Helena Nasser Brumano, Géssica Aparecida Lopes, Bruno Moura de Almeida, Sônia Maria de Figueiredo, Nancy Scardua Binda, Dênia Antunes Saúde-Guimarães, Priscila Cardoso Fidelis

Publikováno v: Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 23 JUN 2021
Food Science and Technology, Volume: 42, Article number: e13521, Published: 23 JUN 2021

In this work were determining the total phenolic content, total flavonoids and antioxidant capacity in formulations of red fruit juice supplemented with different concentrations of aqueous extract of Brazilian green propolis. And, also was investigat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88ea345bda2fb261fa9f827ac3190d36
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005033203&tlng=en