Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie-Reference-Cited by-同舟云学术

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

Published:2017-12-21 Issue:4 Volume:38 Page:653-660
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

RIBEIRO Leilson de Oliveira¹,SANTOS Juliana Georgia Carvalho dos²,GOMES Flávia dos Santos³,CABRAL Lourdes Maria Corrêa³,SÁ Daniela de Grandi Castro Freitas³,MATTA Virgínia Martins da³,FREITAS Suely Pereira¹

Affiliation:

1. Universidade Federal do Rio de Janeiro, Brazil

2. Universidade do Estado do Rio de Janeiro, Brazil

3. Embrapa Agroindústria de Alimentos, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38n4/0101-2061-cta-1678-457X12017.pdf

Reference38 articles.

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5. Juice blends: a way of utilization of under-utilized fruits, vegetables, and spices: a review;Bhardwaj R. L.;Critical Reviews in Food Science and Nutrition,2011

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