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Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini)

  • Published:2019-06 Issue:suppl 1 Volume:39 Page:8-14
  • ISSN:1678-457X
  • Container-title:Food Science and Technology
  • language:
  • Short-container-title:Food Sci. Technol

Author:

SOARES Jackeline Cintra1,SOARES JÚNIOR Manoel Soares1,FERREIRA Karen Carvalho1,CALIARI Márcio1

Affiliation:

1. Universidade Federal de Goiás, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference38 articles.

1. Compendium of methods for the microbiological examination of foods.,2015

2. Acerola nectar with added microencapsulated probiotic;Antunes A. E. C.;LWT – Food Science and Tecnology,2013

3. NBR 14141: escalas utilizadas em análise sensorial de alimentos e bebidas,1998

4. Official methods of analysis,2012

5. Syzygium cumini (L.) skeels: a review of its phytochemical constituents and traditional uses;Ayyanar M.;Asian Pacific Journal of Tropical Biomedicine,2012
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