Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)

Authors: PEREIRA, Iana Maria Cristino, MATOS NETO, José Duarte, FIGUEIREDO, Raimundo Wilane, CARVALHO, Juliane Döering Gasparin, FIGUEIREDO, Evânia Altina Teixeira de, MENEZES, Natália Viviane Santos de, GABAN, Socorro Vanesca Frota

Source: Food Science and Technology. September 2020 40(3)

Subject Terms: polyphenols, antioxidants, beverages, fermentation, flavors

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