Physicochemical characteristics, antioxidant activity, and...

Food Chemistry 2021 / 03 Vol. 340

Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces

Ahouagi, Vinicius Berutto, Mequelino, Daiana Barbosa, Tavano, Olga Luisa, Garcia, José Antonio Dias, Nachtigall, Aline Manke, Vilas Boas, Brígida Monteiro
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Volume:
340
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127925
Date:
March, 2021
File:
PDF, 465 KB
2021
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