IJANR 2020
DOI: 10.7764/ijanr.v47i1.1939
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Characterization of a Fermented Feijoa Beverage

Abstract: A. de O. Rios, and V. Manfroi. 2020. Characterization of feijoa fermented beverage. Int. J. Agric. Nat. Resour. This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for 15 days. After the fermentation process, the beverage was characterized for its physicochemical parameters, total phenolic compounds and total flavonoids b… Show more

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