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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...
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| Published in: | J Food Sci Technol |
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| Main Authors: | , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer India
2018
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| Subjects: | |
| Online Access: | 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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