Application of mixture design methodology for development of high antioxidant fruity functional beverage

Three red color fruit juice (pomegranate (PJ), barberry (BJ), and grape juice (GJ)) and three plant extracts (cardamom essential oil (CE), ginger extract (GE), and hibiscus solution (HS)) were used for the development of different functional beverages. Organoleptic analysis was done to detect the mo...

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Detalles Bibliográficos
Autores principales: Sahraee, Samar, Ghanbarzadeh, Babak, Falcone, Pasquale M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9281929/
https://www.ncbi.nlm.nih.gov/pubmed/35844924
http://dx.doi.org/10.1002/fsn3.2834

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9281929/
https://www.ncbi.nlm.nih.gov/pubmed/35844924
http://dx.doi.org/10.1002/fsn3.2834

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