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المؤلفون: María Cristina Cayetano Arteaga, Cristina Verónica Davies, María Belén Corrado, Liliana Mabel Gerard, Carina Alejandra Soldá
المصدر: Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020190, Published: 21 MAY 2021
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITALمصطلحات موضوعية: berries, Antioxidant, medicine.medical_treatment, gourmet products, acetification, Ethanol fermentation, Raw material, produtos gourmet, bagas, fenóis totais, alcoholic fermentation, acetificação, medicine, Vaccinium corymbosum L, TX341-641, Food science, total anthocyanins, Chemistry, Nutrition. Foods and food supply, antocianinas totais, concentração de suco, fermentação alcoólica, total phenolics, juice concentration, Food Science
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