Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams-Reference-Cited by-同舟云学术

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Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams

Published:2019-12 Issue:suppl 2 Volume:39 Page:581-587
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

TOBAL Thaise Mariá¹^ORCID,RODRIGUES Lais Veras¹

Affiliation:

1. Universidade Federal da Grande Dourados, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39s2/0101-2061-cta-fst27618.pdf

Reference43 articles.

1. Official methods of analyses of Association of Analytical Chemist,1990

2. Official methods of analyses of Association of Analytical Chemist,1997

3. Introdução à Química de Alimentos;Bobbio F. O.,2003

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

5. Effects of time, light and temperature on the red jambo (Eugenia malaccensis, Lin) jam colour;Cardoso R. L.;Food Science and Technology,1997

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