Effect of processing on the stability of bioactive...

Journal of Food Composition and Analysis 2014 / 05 Vol. 34; Iss. 1

Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens)

Nora, Cleice Dalla, Müller, Cecília Dal-Ri, de Bona, Gicele Sbardelotto, Rios, Alessandro de Oliveira, Hertz, Plinho Francisco, Jablonski, André, de Jong, Erna Vogt, Flôres, Simone Hickmann
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Volume:
34
Language:
english
Journal:
Journal of Food Composition and Analysis
DOI:
10.1016/j.jfca.2014.01.006
Date:
May, 2014
File:
PDF, 343 KB
english, 2014
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