Antioxidants Properties, Physicochemical, and Sensory Quality Attributes of a New Soy-Based Beverage with Lemongrass and Lime Juice
Author:
Affiliation:
1. Food Science and Technology Department, State University of Londrina, Londrina, PR, Brazil
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2017.1405859
Reference28 articles.
1. Chemical composition, antibacterial and antibiotic modulatory effect of Croton campestris essential oils
2. Screening Methods To Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products
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