Nutritional and antioxidant potential of canjiqueira fruits affected by maturity stage and thermal processing
The effect of jelly processing on the chemical properties, nutrients, antinutritional factors, bioactive compounds, and antioxidant activity of unripe and ripe canjiqueira fruits was evaluated. The fruits were collected from Pantanal regions at two different ripening stages and were used to produce...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Santa Maria
2015-03-01
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000300399&lng=en&tlng=en |
