Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.) - Concepedia

Concepedia

Publication | Closed Access

Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.)

39

Citations

34

References

2021

Year

Renata Torres dos Santos e Santos, A. C. T. Biasoto, A. C. P. Rybka, S. T. Aidar, Graciele da Silva Campelo Borges, F.L.H. Silva

Food ChemistryFood Bioactive CompoundFood AnalysisConsumer AcceptabilityPhytochemistryPharmacologySensory ProfileCaatinga Passion Fruit

References

	Year	Citations

Page 1