Alcoholic beverages from araçá-boi fruit: quantification of antioxidant compounds by NMR ERETIC2
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
FIXAM Program of FAPEAM
Pro-Amazônia Program of CAPES
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04721-x.pdf
Reference22 articles.
1. Ackermann SM et al (2017) Automated multicomponent analysis of soft drinks using 1D H-1 and 2D H-1-H-1 J-resolved NMR spectroscopy. Food Anal Methods 10(3):827–836
2. Anvisa (2004). Resolução RDC nº 216, de 15 de setembro de 2004. Sanitária, A. N. D. V.: p 12
3. Asnaashari M, Farhoosh R, Sharif A (2014) Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion. Food Chem 159:439–444
4. Boonchu T, Utama-Ang N (2015) Optimization of extraction and microencapsulation of bioactive compounds from red grape (Vitis vinifera L.) pomace. J Food Sci Technol Mysore 52(2):783–792
5. Bovo B et al (2018) The different physical and chemical composition of grape juice and marc influence Saccharomyces cerevisiae strains distribution during fermentation. J Food Sci 83(8):2191–2196
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