Elaboración de mermelada de bayas de goji, producida a mano, con la adición de pectina de la cáscara de maracuyá

Autor: Araujo, Ana Caroline e Silva de, Araujo, Joice Maria e Silva de, Rezende, Antônio José de, Claro, Priscila Sousa, Araújo, Rebeca Luiza de Oliveira

Publikováno v: Research, Society and Development; Vol. 9 No. 6; e108963454
Research, Society and Development; Vol. 9 Núm. 6; e108963454
Research, Society and Development; v. 9 n. 6; e108963454
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Goji Berry has many beneficial properties, as it is a fruit rich in zinc, vitamins A, C and E, riboflavin (vitamin B2), beta-carotene, lycopene and taurine. The objective of this work was to make a Goji Berry jam using the pectin obtained from the pa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::63ee4f9cc4c31b83be70f0a3218d5812
https://rsdjournal.org/index.php/rsd/article/view/3454