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

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Dettagli Bibliografici
Autore principale:	Camila Cheker BRANDÃO
Natura:	Artículo científico
Lingua:	es
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Soggetti:	Agrociencias fermented fruit Alcoholic beverage antioxidant capacity fructooligosaccharide
Accesso online:	Acceder al recurso
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