Brazil Nut (Bertholletia excelsa) Beverage Processed by High-Pressure Homogenization: Changes in Main Components and Antioxidant Capacity during Cold Storage
This article belongs to the Special Issue Nutrition and Sensory Analysis of Food.
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/337972 |
| Acceso en línea: | http://hdl.handle.net/10261/337972 |
| Access Level: | acceso abierto |
| Palabra clave: | Brazil nut Plant-based milk Ultra-high-pressure homogenization Phenolic compounds Minor lipids Minerals Antioxidant capacity |
| Sumario: | This article belongs to the Special Issue Nutrition and Sensory Analysis of Food. |
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