Heat-extracted jaboticaba juice blended with apple juice has good sensory acceptance and the addition of Zn2+ delays the degradation of its anthocyanins during storage at room temperature

Martins, Ana Beatriz Neves; Lacerda, Ellen Cristina Quirino; Perrone, Daniel; Monteiro, Mariana

doi:10.1016/j.afres.2024.100482

Applied Food Research

2024

DOI: 10.1016/j.afres.2024.100482

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Heat-extracted jaboticaba juice blended with apple juice has good sensory acceptance and the addition of Zn2+ delays the degradation of its anthocyanins during storage at room temperature

Ana Beatriz Neves Martins,

Ellen Cristina Quirino Lacerda,

Daniel Perrone

et al.

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Heat-extracted jaboticaba juice blended with apple juice has good sensory acceptance and the addition of Zn2+ delays the degradation of its anthocyanins during storage at room temperature

Cited by 0 publications

References 29 publications

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