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Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate (Punica granatum L.) beverages
The aim of this study was to evaluate the physicochemical, antioxidant (antioxidant activity, total phenolic compounds, flavonoids, anthocyanins), and sensory characteristics of fresh (FRJ) and fermented (FEB) pomegranate beverages. Three fermentation conditions were tested based on the total solubl...
Gespeichert in:
| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2018
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342780/ https://ncbi.nlm.nih.gov/pubmed/30728554 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3466-6 |
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