Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)-Reference-Cited by-同舟云学术

Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)

Published:2020-09 Issue:3 Volume:40 Page:749-755
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

PEREIRA Iana Maria Cristino¹,MATOS NETO José Duarte¹,FIGUEIREDO Raimundo Wilane¹,CARVALHO Juliane Döering Gasparin¹,FIGUEIREDO Evânia Altina Teixeira de¹,MENEZES Natália Viviane Santos de¹,GABAN Socorro Vanesca Frota¹^ORCID

Affiliation:

1. Universidade Federal do Ceará, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40n3/0101-2061-cta-fst17319.pdf

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3. Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues;Andrade R. A. M. S.;Food Science and Technology (Campinas),2015