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

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

Por Eneide Taumaturgo Macambira Braga FERNANDES, Vlayrton Tomé MACIEL, Maria Luzenira de SOUZA, Cydia de Menezes FURTADO, Lucia Helena de Oliveira WADT, Clarissa Reschke da CUNHA
Publicado em 2016-01-01

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

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

Por Eneide Taumaturgo Macambira BragaFERNANDES, Vlayrton Tomé MACIEL, Maria Luzenira de SOUZA, Cydia de Menezes FURTADO, Lucia Helena de Oliveira WADT, Clarissa Reschke da CUNHA
Publicado no Ciência e Tecnologia de Alimentos (2016)

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