New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03949-6.pdf
Reference39 articles.
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4. Bamforth CW, Ward Robert E (2014) The Oxford handbook of food fermentations. Oxford University Press, New York
5. Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239:70–76
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