Application of response surface methodology in the characterization and sensorial analysis of Anacardium humile liqueur

Caroline Beatriz de Oliveira, Betânia Branco Tiago Queiroz, Priscila Delalibera, José Pérez Navarro,Sérgio Gómez-Alonso,Paula Becker Pertuzatti

Food Chemistry Advances（2023）

引用 1|浏览2

暂无评分

摘要

•Anacardium humile liqueurs can be exploited for food industry.•Anacardium humile showed 11 phenolic compounds.•Hydrolysable tannins are important compounds present in A. humile.•The darkest liqueur was the least accepted.•Liqueurs with less A. humile showed more antioxidants and the lowest acidity.

查看译文

关键词

Phenolic compounds,Cajuzinho-do-cerrado,Antioxidant capacity,Factorial design

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要