Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (<i>Byrsonima</i> <i>crassifolia</i> (L.) Kunth) and Taperebá (<i>Spondias</i> <i>mombin</i> L.) Beverages

Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (<i>Byrsonima</i> <i>crassifolia</i> (L.) Kunth) and Taperebá (<i>Spondias</i> <i>mombin</i> L.) Beverages

Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (<i>Byrsonima Crassifolia</i> (L.) Kunth) and taperebá (<i>Spondias Mombin</i...

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Bibliographic Details
Main Authors: Adriana Aniceto, Julia Montenegro, Rafael da Silva Cadena, Anderson Junger Teodoro
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Molecules
Subjects:
Amazonian fruits
experimental design
beverages
functional foods
Online Access:https://www.mdpi.com/1420-3049/26/2/332

Internet

https://www.mdpi.com/1420-3049/26/2/332

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