Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

Fuente: Redalyc

Saved in:

Bibliographic Details
Main Author:	Camila Cheker BRANDÃO
Format:	Artículo científico
Language:	es
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Subjects:	Agrociencias fermented fruit Alcoholic beverage antioxidant capacity fructooligosaccharide
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet