Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Brazilian Archives of Biology and Technology

Volumn 55, Issue 1, 2012, Pages 107-114

  Jeusti Bof, Cristine Maso ^a   Fontana, Roselei Claudete ^a   Piemolini Barreto, Luciani Tatsch ^a   Sandri, Ivana Greice ^a  

^a UNIVERSITY OF CAXIAS DO SUL   (Brazil)

Author keywords

Free radicals; Functional foods; Jellies; Pulps; Storage

Indexed keywords

EID: 84864972715     PISSN: 15168913     EISSN: 16784324     Source Type: Journal    
DOI: 10.1590/S1516-89132012000100014     Document Type: Article

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