Heat-extracted jaboticaba juice blended with apple juice has good sensory acceptance and the addition of Zn2+ delays the degradation of its anthocyanins during storage at room temperature
Ana Beatriz Neves Martins(Universidade Federal do Rio de Janeiro), Mariana Monteiro(Universidade do Porto), Daniel Perrone(Universidade Federal do Rio de Janeiro), Ellen Cristina Quirino Lacerda(Universidade Federal do Rio de Janeiro)
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