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Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage
The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA),...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Hindawi
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6129326/ https://www.ncbi.nlm.nih.gov/pubmed/30224902 http://dx.doi.org/10.1155/2018/2878215 |