Development, Chemical, and Sensory Characterization of Liqueurs from Brazilian Native Fruits-Reference-Cited by-同舟云学术

Development, Chemical, and Sensory Characterization of Liqueurs from Brazilian Native Fruits

Published:2020-04-14 Issue:3 Volume:19 Page:214-227
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Leonarski Eduardo¹^ORCID,Fernando Dos Santos David¹^ORCID,Kuasnei Mayara¹^ORCID,Lenhani Gabriela Caroline²,Quast Leda Battestin¹²^ORCID,Zanella Pinto Vânia¹²^ORCID

Affiliation:

1. Food Engineering, Universidade Federal Da Fronteira Sul (UFFS), Laranjeiras Do Sul, PR, Brazil

2. Graduate Program in Science and Food Technology (PPGCTAL), Universidade Federal Da Fronteira Sul (UFFS), Laranjeiras Do Sul, PR, Brazil

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1747035

Reference42 articles.

1. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg)

2. Produção extemporânea de amora-preta

3. Conservação pós-colheita de frutos de amoreira-preta

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