Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from <i>Braccharis dracunculifolia</i> (Brazilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels...
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| Main Authors: | , , |
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| Format: | article |
| Language: | EN |
| Published: |
MDPI AG
2021
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| Subjects: | |
| Online Access: | https://doaj.org/article/b9f571d152bb4ff6863095cca58fa012 |
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