Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design a...

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Detalles Bibliográficos
Autores principales: Aniceto, Adriana, Montenegro, Julia, Cadena, Rafael da Silva, Teodoro, Anderson Junger
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826852/
https://www.ncbi.nlm.nih.gov/pubmed/33440607
http://dx.doi.org/10.3390/molecules26020332

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826852/
https://www.ncbi.nlm.nih.gov/pubmed/33440607
http://dx.doi.org/10.3390/molecules26020332

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