00921naa a2200277 a 450000100080000000500110000800800410001902400530006010000240011324501430013726000090028065000240028965000090031365000100032265000240033265300250035665300280038165300190040965300240042870000200045270000210047270000200049370000250051370000260053877300790056421320192021-05-26       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.ijgfs.2020.1002842DOI1 aCASTRO, J. M. C. DE  aElaboration of a mixed beverage from hibiscus and coconut waterbAn evaluation of bioactive and sensory properties.h[electronic resource]  c2021  aBioactive compounds  aCoco  aCocus  aHibiscus Sabdariffa  aAntioxidant capacity  aCapacidade antioxidante  aCocus nucifera  aCompostos bioativos1 aALVES, C. A. N.1 aSANTOS, K. DE L.1 aSILVA, E. de O.1 aARAÚJO, I. M. DA S.1 aVASCONCELOS, L. B. DE  tInternational Journal of Gastronomy and Food Sciencegv. 23, 100284, 2021.