Maceration time over antioxidant activity, volatile compounds and temporal dominant sensation of fermented jabuticaba

Autor: Daiane Gabriele Couto de PAULA, Christiane Mileib VASCONCELOS, Alexandre Fonte PEREIRA, Anna Lídya da Cunha QUINTÃO, Jaísa Oliveira CHAVES, Paola Machado PARREIRAS, Camila Carvalho MENEZES

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Jabuticaba is a fruit sensory appreciated and has significant nutritional and functional value. However, it is quite perishable, and its use is interesting for the preparation of other products such as fermented jabuticaba, from a nutritional, biolog

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4570af40c721db37bf968e1a8bb1540f
https://doi.org/10.1590/fst.43221