Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage

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Bibliographic Details
Main Author:	Eneide Taumaturgo Macambira BragaFERNANDES
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Subjects:	Agrociencias nectar low fat Euterpe precatoria sensory acceptance
Online Access:	Acceder al recurso
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