Characterization of a Fermented Feijoa Beverage
Abstract This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for 15 days. After the fermentation process, th...
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| Autores principales: | , , , , , , , |
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| Lenguaje: | English |
| Publicado: |
Pontificia Universidad Católica de Chile.Facultad de Agronomía e Ingeniería Forestal
2020
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| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S2452-57312020000100035 |
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