Open AccessTEOR DE ANTOCIANINAS, COR, TEXTURA, CARACTERÍSTICAS FÍSICO-QUÍMICAS E MICROBIOLÓGICAS DE LEITE FERMENTADO ADICIONADO DE EXTRATO RICO EM ANTOCIANINAS OBTIDO A PARTIR DE UVAS TINTAS / ANTHOCYANIN CONTENT, COLOR, TEXTURE, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF FERMENTED MILK ADDED WITH ANTHOCYANIN-RICH EXTRACT OBTAINED FROM RED GRAPES
Author(s) -
Gabriel Freire,
Lucielma da Costa Silva,
Max Suel Alves dos Santos,
Amanda Marília da Silva Sant’Ana,
Íris Braz da Silva Araújo,
Camila Sampaio Mangolim
Publication year - 2020
Publication title -
brazilian journal of development
Language(s) - Portuguese
Resource type - Journals
ISSN - 2525-8761
DOI - 10.34117/bjdv6n8-145
Subject(s) - anthocyanin , cyanidin , chemistry , food science