Effect of treatment with adsorbent resin on the volatile profile and physicochemical characteristics of clarified cashew apple juice
Increased preference for healthy and functional foods could be an opportunity to increase the consumption of clarified cashew apple juice. Given its level of fructose, glucose, and vitamin C, it can be used as a base in blends. However, its characteristic odor can interfere with the acceptance of th...
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| Udgivet i: | Ciência e Tecnologia de Alimentos |
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| Principais autores: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Fag: | |
| Online adgang: | https://www.redalyc.org/articulo.oa?id=395940118004 |
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