Physicochemical and Rheological Characterization and Antioxidant Activity of the Juice of “Puro Puro” (Passiflora pinnatistipula)-Reference-Cited by-同舟云学术

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Physicochemical and Rheological Characterization and Antioxidant Activity of the Juice of “Puro Puro” (Passiflora pinnatistipula)

Published:2023-08-11 Issue: Volume: Page:
ISSN:
Container-title:II International Congress on the Technology and Innovation in Engineering and Computing
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Author:

Córdova-Ramos Javier S.¹,Pihue Sandra²,Ruiz Alfonso²,Ore Franklin²,Aguirre Lizeth²,Olivera-Montenegro Luis³

Affiliation:

1. E.P. Ciencia de los Alimentos, Universidad Nacional Mayor de San Marcos, Lima 09001, Peru

2. E.P. Ingeniería Agroindustrial, Facultad de Ciencias Agraria, Universidad Nacional de Huancavelica, Huancavelica 09000, Peru

3. Grupo de Bioprocesos y Conversión de la Biomasa, Universidad San Ignacio de Loyola, Lima 15024, Peru

Publisher

MDPI

Link

https://www.mdpi.com/2673-4591/42/1/6/pdf

Reference27 articles.

1. Antioxidant Capacity and Bioactive Compounds of Four Brazilian Native Fruits;Denardin;J. Food Drug Anal.,2015

2. Caracterización de La Fruta, Pulpa y Concentrado de Uchuva (Physalis peruviana L.);Duque;Temas Agrar.,2011

3. Genetic Breeding and Diversity of the Genus Passiflora: Progress and Perspectives in Molecular and Genetic Studies;Jesus;Int. J. Mol. Sci.,2014

4. Araya, S., Martins, A.M., Junqueira, N.T.V., Costa, A.M., Faleiro, F.G., and Ferreira, M.E. (2017). Microsatellite Marker Development by Partial Sequencing of the Sour Passion Fruit Genome (Passiflora edulis Sims). BMC Genom., 18.

5. The Past Decade Findings Related with Nutritional Composition, Bioactive Molecules and Biotechnological Applications of Passiflora spp. (Passion Fruit);Peralta;Trends Food Sci. Technol.,2016

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