Estabilidade de ácido ascórbico, carotenoides e antocianinas de frutos de acerola congelados por métodos criogênicos
Author:
Publisher
Institute of Food Technology
Subject
Food Science
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Novel Technologies in the Freezing Process and Their Impact on the Quality of Fruits and Vegetables;Food Engineering Reviews;2024-04-19
2. Calcium application via hydrocooling and edible coating for the conservation and quality of cashew apples;Scientia Horticulturae;2019-10
3. Elaboração e caracterização de geleia prebiótica mista de jabuticaba e acerola;Brazilian Journal of Food Technology;2019
4. Bioactive compound retention in frozen red and yellow Strawberry guava pulps added with L-Ascorbic acid;Revista Brasileira de Fruticultura;2018-11-14
5. BIOACTIVE COMPOUNDS DURING THE MATURATION OF FOUR FRUITS NATIVE TO THE RESTINGA FOREST OF CEARA;Revista Brasileira de Fruticultura;2017-12-18
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