Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.)
Renata Torres dos Santos e Santos, A. C. T. Biasoto, A. C. P. Rybka, Cecilia Castro-López, S. T. Aidar, Graciele da Silva Campelo Borges, F.L.H. Silva
Topics & Concepts
ChemistryPassion fruitFood sciencePassifloraAscorbic acidDPPHTitratable acidAcetaldehydeAntioxidantEthanolBotanyBiochemistryBiologySensory Analysis and Statistical MethodsMedicinal Plant Extracts EffectsConsumer Attitudes and Food Labeling