Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam-Reference-Cited by-同舟云学术

Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam

Published:2021 Issue:suppl 2 Volume:41 Page:439-446
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BRANDÃO Telma Melo¹,CARVALHO Elisângela Elena Nunes¹,LIMA Juliana Pinto de²,CARMO Eloá Lourenço do¹,ELIAS Heloisa Helena de Siqueira¹,MARTINS Glêndara Aparecida de Souza³,BORGES Soraia Vilela¹^ORCID

Affiliation:

1. Universidade Federal de Lavras, Brasil

2. Universidade Federal de Minas Gerais, Brasil

3. Universidade Federal do Tocantins, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41s2/0101-2061-cta-fst28020.pdf

Reference39 articles.

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4. Aprova os níveis de Ingestão Diária Recomendada - IDR para vitaminas, minerais e proteínas (Portaria nº 33, de 13 de janeiro de 1998);Diário Oficial [da] República Federativa do Brasil,1998

5. Development and Antioxidant Capacity of sapota pulp jelly (Quararibe cordata VISCHER);Carvalho V. C.;Ciência e Agrotecnologia,2012

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