Evaluation of a sugarcane juice beverage fermented by Ganoderma lucidum: nutritional and antioxidant activity
Author:
Affiliation:
1. Guangdong Academy of Sciences, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101373&tlng=en
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3. Consumer acceptance in context: texture, melting, and sensory properties of fried ripened curd cheese;Cais-Sokolińska D.;International Journal of Dairy Technology,2021
4. Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage;Chen P.;Food Science and Technology,2022
5. Active components, antioxidant, inhibition on metabolic syndrome related enzymes, and monthly variations in mature leaf hawk tea;Chen Z.;Molecules,2019
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