Antioxidant and rheological properties of guava jam with added concentrated grape juice-Reference-Cited by-同舟云学术

Antioxidant and rheological properties of guava jam with added concentrated grape juice

Published:2013-06-17 Issue:1 Volume:94 Page:146-152
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Corrêa Rúbia C G¹,Haminiuk Charles W I²,Sora Gisele T S¹,Bergamasco Rosangela³,Vieira Angélica M S¹

Affiliation:

1. Universidade Estadual de Maringá; Programa de Pós-Graduação em Ciência de Alimentos (PPC); Av. Colombo, 5790. CEP: 87020-900 Maringá PR Brazil

2. Universidade Tecnológica Federal do Paraná; Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA); BR 369-km 0,5, CEP: 87301-006 Campo Mourão PR Brazil

3. Universidade Estadual de Maringá; Departamento de Engenharia Química; Av. Colombo, 5790. CEP: 87020-900 Maringá PR Brazil

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6233/fullpdf

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