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Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice
Yellow mombin (Spondias mombin, L.) is a tropical fruit that presents exotic taste and aroma, being source of carotenoids and phenolics compounds. It presents a good potential for processing, despite some restriction related with the presence of high amounts of peroxidase (POD) and pectinmethylester...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4325073/ https://ncbi.nlm.nih.gov/pubmed/25694737 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1100-1 |
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