The improvement of guava ( <i>Psidium guajava</i> ) juice quality using crude multi‐enzymatic extracts obtained from yeasts-Reference-Cited by-同舟云学术

The improvement of guava ( Psidium guajava ) juice quality using crude multi‐enzymatic extracts obtained from yeasts

Published:2023-01-16 Issue: Volume: Page:
ISSN:0885-4513
Container-title:Biotechnology and Applied Biochemistry
language:en
Short-container-title:Biotech and App Biochem

Author:

Santana Mona Liza¹,Tavares Iasnaia Maria de Carvalho²,Costa Floriatan Santos³^ORCID,Teshima Elisa⁴,de Sena Amanda Reges¹⁵,Franco Marcelo⁶^ORCID,de Assis Sandra Aparecida¹^ORCID

Affiliation:

1. Department of Health State University of Feira de Santana (UEFS) Feira de Santana Bahia Brazil

2. Department of Exact and Natural Sciences State University of Southwest Bahia Vitória da Conquista Bahia Brazil

3. Department of Chemistry Federal University of Paraná Curitiba Paraná Brazil

4. Department of Technology State University of Feira de Santana Feira de Santana Bahia Brazil

5. Microbiology Laboratory Federal Education, Science and Technology Institute of Pernambuco Barreiros Pernambuco Brazil

6. Department of Exact Sciences and Technology State University of Santa Cruz Ilhéus Bahia Brazil

Publisher

Wiley

Subject

Process Chemistry and Technology,Drug Discovery,Applied Microbiology and Biotechnology,Biomedical Engineering,Molecular Medicine,General Medicine,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/bab.2441

Reference32 articles.

1. Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility

2. BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity

3. Superfruits: Phytochemicals, antioxidant efficacies, and health effects – A comprehensive review

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