Effect of the partial substitution of mango and ground chia on the antioxidant capacity in the elaboration of nectar based on sachatomate
The consumption of products with high nutritional value and antioxidant capacity has increased notably in recent years. Due to health problems such as triglycerides and cardiovascular problems, its use is becoming reduced. So that, chia (Salvia hispánica) and sachatomate (Cyphomandra betacea) have g...
Guardado en:
| Autores principales: | , , , , , , , , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2023
|
| Materias: | |
| Acceso en línea: | Ver en el sistema de origen Ver en el sistema de origen Enlace permanente (DOI o Handle) Enlace permanente (DOI o Handle) |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares: Effect of the partial substitution of mango and ground chia on the antioxidant capacity in the elaboration of nectar based on sachatomate
- Propiedades fisicoquímicas, nutricional y CATA ideal para describir jugos de mango de marcas comerciales
- Substitution in the Hebrew cultus
- Effect of partial replacement of wheat flour with three green leaves′ flours in the nutritional and antioxidant properties of sliced bread
- Evaluación de la Actividad Antioxidante y Compuestos Fenólicos de carambola (Averrhoa carambola L) en temperatura ambiente y refrigeración
- Comparison of quantitative carotenoid analysis using UV-Vis spectrophotometry and high-performance liquid chromatography
- MEBAUAC: Methodology for elaborating a baseline of the accomplishment of university accreditation criteria