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Production of an Effervescent Powder from Solanum betaceum Fruit Having Enhanced Antioxidant Properties

by Julie Fernanda Benavides Arévalo, Yasmín Eliana Lopera Pérez and John Rojas

Journal of Food and Nutrition Research. 2021, 9(3), 108-113. DOI: 10.12691/jfnr-9-3-2
Pub. Date: March 04, 2021Views: 7118 Downloads: 7863Like: 1

Antioxidant properties Effervescent powder Phenolic compounds Lyophilized powder Solanum betaceum

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