Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders-Reference-Cited by-同舟云学术

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Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders

Published:2024-12 Issue:2 Volume:4 Page:100472
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Fernández-Huazo S.,Ruiz-López I.I.,Ochoa-Velasco C.E.,Hernández-Carranza P.

Funder

Vicerrectoría de Investigación y Estudios de Posgrado, Benemérita Universidad Autónoma de Puebla

Publisher

Elsevier BV

Reference43 articles.

1. Nutritional and therapeutic potential of soursop;Afzaal;Journal of Food Quality,2022

2. Membrane technologies for lactic acid separation from fermentation broths derived from renewable resources;Alexandri;Membranes,2018

3. Prebiotic effect of dietary polyphenols: A systematic review;Alves-Santos;Journal of Functional Foods,2020

4. AOAC (2000). Official methods of analysis of the association of official analytical chemists. (20th ed.). Washington, DC, USA.

5. Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research;Chen;Food Chemistry,2023

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