Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels-Reference-Cited by-同舟云学术

Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels

Published:2013-01 Issue:1 Volume:136 Page:109-115
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ventura Janeth,Alarcón-Aguilar Francisco,Roman-Ramos Rubén,Campos-Sepulveda Efraín,Reyes-Vega Maria L.,Daniel Boone-Villa V.,Jasso-Villagómez Edgar Iván,Aguilar Cristóbal N.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

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4. Methods of analysis;AOAC,1992

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT – Food Science and Technology,1995

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