The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time
This study aimed to evaluate the differences in physicochemical properties, antioxidant properties, and rheology between guava nectar with sucrose and guava nectar with neotame and stevia addition (0.01% and 0.05%). All parameters were investigated during refrigerated storage at 4 °C for 15 days. Th...
| 出版年: | Beverages |
|---|---|
| 主要な著者: | , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
MDPI AG
2022-04-01
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| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2306-5710/8/2/24 |