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

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	Eneide Taumaturgo Macambira BragaFERNANDES
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Materias:	Agrociencias nectar low fat Euterpe precatoria sensory acceptance
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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