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How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?
Simão, Larissa; Wanderley, Bruna Rafaela da Silva Monteiro; Tavares Vieira, Michelly Pontes; da Silva Haas, Isabel Cristina; Amboni, Renata Dias de Mello Castanho; Fritzen-Freire, Carlise Beddin.
Afiliação
  • Simão L; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga 1346 Florianópolis, Santa Catarina, Brazil.
  • Wanderley BRDSM; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga 1346 Florianópolis, Santa Catarina, Brazil.
  • Tavares Vieira MP; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga 1346 Florianópolis, Santa Catarina, Brazil.
  • da Silva Haas IC; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga 1346 Florianópolis, Santa Catarina, Brazil.
  • Amboni RDMC; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga 1346 Florianópolis, Santa Catarina, Brazil.
  • Fritzen-Freire CB; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga 1346 Florianópolis, Santa Catarina, Brazil.
Food Technol Biotechnol ; 61(2): 179-190, 2023 Jun.
Article em En | MEDLINE | ID: mdl-37457911
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article