Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage-Reference-Cited by-同舟云学术

Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage

Published:2021-03 Issue:1 Volume:41 Page:96-104
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CUNHA Mariana Crivelari da¹,SILVA Jéssyca Santos¹,ELIAS Heloísa Helena de Siqueira¹,CARVALHO Elisângela Elena Nunes¹,VILAS BOAS Eduardo Valério de Barros¹^ORCID

Affiliation:

1. Universidade Federal de Lavras, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41n1/0101-2061-cta-fst38519.pdf

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4. Estabilidade de vitaminas no processamento de alimentos: uma revisão;Bertin R. L.;Boletim CEPPA,2016

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams W.;Lebensmittel-Wissenschaft + Technologie,1995

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