Butia catarinensis as a Sustainable Ingredient in Brazilian Mead: Chemical Properties, Volatile Composition, Sensory Profile and Consumer Acceptance

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Rodrigo Ribeiro Arnt Sant'Ana, Ana Letícia Andrade Ferreira, Rafaela Diogo Silveira, Juliane Elisa Welke, Bruna Rafaela da Silva Monteiro Wanderley, Luciano Valdemiro Gonzaga, Adriane Costa dos Santos, Ana Carolina Oliveira Costa, Renata Dias de Mello Castanho de Amboni, Carlise Beddin Fritzen‐Freire
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	Journal of Food Science
Online Access:	Acceder al recurso
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