Effect of the partial substitution of mango and ground chia on the antioxidant capacity in the elaboration of nectar based on sachatomate

Abstract The consumption of products with high nutritional value and antioxidant capacity has increased notably in recent years. Due to health problems such as triglycerides and cardiovascular problems, its use is becoming reduced. So that, chia (Salvia hispánica) and sachatomate (Cyphomandra betace...

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Váldodahkkit:	T. J. C. Rivera, M. E. V. Mamani, L. Q. Quille, O. M. Luque-Vilca, E. M. Yujra, G. A. V. Ugarte, S. M. Carrasco, F. H. Quispe, M. A. C. Huayapa, L. D. M. Perales, R. R. I. Díaz, F. Ore-Areche
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	Instituto Internacional de Ecologia 2024-02-01
Ráidu:	Brazilian Journal of Biology
Fáttát:	antioxidant capacity chia mango sachatomate DPPH ABTS nectar
Liŋkkat:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842023000101085&lng=en&tlng=en
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