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Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice

机译：蓝莓香醋：加工过程中的生物活性化合物和抗氧化活性，对果汁不同蒸发技术进行评估

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Cristina Verónica Davies; Liliana Mabel Gerard; Carina Alejandra Soldá; María Belén Corrado; María Cristina Cayetano Arteaga;
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年度 2021
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1. Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice [J] . CASAS-FORERO Nidia, ORELLANA-PALMA Patricio, PETZOLD Guillermo, Food Science and Technology (Campinas) . 2020,第suppla2期

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机译：Verjuice（未成熟葡萄汁）醋的超声处理：对生物活性化合物，感觉特性，微生物质量和抗遗传学活性的影响
3. Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging Process [J] . Xia Ting, Yao Jiahui, Zhang Jin, Journal of Food Science . 2018,第10a12期

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4. The Extraction and Activity Test of Bioactive Compounds in Phaleria macrocarpa as Antioxidants [C] . David Andrean, Susiana Prasetyo, Anastasia Prima Kristijarti International Conference and Workshop on Chemical Engineering UNPAR . 2014

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5. Antioxidant activity and phytochemicals of rabbiteye blueberry (Vaccinium ashei) fluid products and by-products and aroma impact components of blueberry vinegars as affected by fermentation. [D] . Su, Min-Sheng. 2003

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6. Comparative Study of the Structural Properties Color Bioactive Compounds Content and Antioxidant Capacity of Aerated Gelatin Gels Enriched with Cryoconcentrated Blueberry Juice during Storage [O] . Nidia Casas-Forero, Patricio Orellana-Palma, Guillermo Petzold 2020

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7. Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds [O] . Wilkowska Agnieszka, Ambroziak Wojciech, Czyżowska Agata, 2016

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Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice

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