Camu-Camu (Myrciaria Dubia) and Jambolan (Syzygium Cumini) Juice Blend: Sensory Analysis and Bioactive Compounds Stability

AuthID
 P-015-Y2A
3
Author(s)
Campos A.P.R.
·
Pena R.d.S.
Tipo de Documento
Article
Year published
2021
Publicado
in Food Science and Technology (Brazil), ISSN: 01012061
Volume: 41, Número: 1, Páginas: 82-89 (7)
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85102726168
Source Identifiers
ISSN: 01012061
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