Capacidad antioxidante y aceptabilidad de una bebida tipo néctar con extractos vegetales, pulpa de pitahaya y maracuyá

Capacidad antioxidante y aceptabilidad de una bebida tipo néctar con extractos vegetales, pulpa de pitahaya y maracuyá

This research aimed to evaluate the antioxidant capacity and sensory acceptability of a nectar-like beverage with plant extracts, pitahaya pulp, and passion fruit, in order to examine the bioactive components in the beverage. Chemical analyses of pH, antioxidant capacity using the ABTS method, and s...

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Bibliographic Details
Main Author: Mejía Zambrano, María Antonia (author)
Other Authors: Solórzano Solórzano, Clara Elizabeth (author)
Format: bachelorThesis
Language:spa
Published: 2024
Subjects:
Compuestos bioactivos
Extractos
Capacidad antioxidante
Néctar
Online Access:http://repositorio.espam.edu.ec/handle/42000/2568
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http://repositorio.espam.edu.ec/handle/42000/2568

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