Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly
Author:
Affiliation:
1. Universidade Federal de Lavras, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39s2/0101-2061-cta-fst18618.pdf
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4. Whey acerola-flavoured drink submitted Ohmic Heating: bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds;Cappato L. P.;Food Chemistry,2018
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