Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C (2019)
- Authors:
- Bodini, Renata Barbosa - Universidade de São Paulo (USP)
- Montini, Evandro Marcos - Universidade de São Paulo (USP)
- Carvalho, Carolina Corrêa de - Universidade Federal do ABC (UFABC)
- Moraes, Luiz Alberto Beraldo de
- Meirelles, Antonio José de Almeida - Universidade Estadual de Campinas (UNICAMP)
- Oliveira, Alessandra Lopes de
- USP affiliated authors: MORAES, LUIZ ALBERTO BERALDO DE - FFCLRP ; OLIVEIRA, ALESSANDRA LOPES DE - FZEA
- Unidades: FFCLRP; FZEA
- DOI: 10.2174/1874256401911010044
- Subjects: SUCOS DE FRUTAS; MANGA; GOIABA; ESPECTROMETRIA DE MASSAS; ANÁLISE SENSORIAL DE ALIMENTOS; VITAMINA C
- Keywords: Mango; Guava; Aroma; Concentrated juice; Hydrolates; Aqueous fractions
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: The Open Food Science Journal
- ISSN: 1874-2564
- Volume/Número/Paginação/Ano: v. 11, p. 44-55, 2019
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
BODINI, Renata Barbosa et al. Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C. The Open Food Science Journal, v. 11, p. 44-55, 2019Tradução . . Disponível em: https://doi.org/10.2174/1874256401911010044. Acesso em: 11 fev. 2026. -
APA
Bodini, R. B., Montini, E. M., Carvalho, C. C. de, Moraes, L. A. B. de, Meirelles, A. J. de A., & Oliveira, A. L. de. (2019). Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C. The Open Food Science Journal, 11, 44-55. doi:10.2174/1874256401911010044 -
NLM
Bodini RB, Montini EM, Carvalho CC de, Moraes LAB de, Meirelles AJ de A, Oliveira AL de. Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C [Internet]. The Open Food Science Journal. 2019 ; 11 44-55.[citado 2026 fev. 11 ] Available from: https://doi.org/10.2174/1874256401911010044 -
Vancouver
Bodini RB, Montini EM, Carvalho CC de, Moraes LAB de, Meirelles AJ de A, Oliveira AL de. Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C [Internet]. The Open Food Science Journal. 2019 ; 11 44-55.[citado 2026 fev. 11 ] Available from: https://doi.org/10.2174/1874256401911010044 - Volatile composition of the extracts of Pitanga (Eugenia uniflora L.) obtained from the optimization process of supercritical CO2 extraction
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Informações sobre o DOI: 10.2174/1874256401911010044 (Fonte: oaDOI API)
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