Development and characterization of the tangerine peel liquor with different alcoholic bases = Desenvolvimento e caracterização de licor de casca de tangerina com diferentes bases alcoólicas

This study aimed to produce and characterize a liquor of tangerine peel with three alcoholic bases (grain alcohol, sugar cane spirit and tangerine spirit). The physical and chemical analyses were performed relative to volatile acidity, dry extract, density and alcohol degree. The density in all samp...

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Autores principales:	Letícia Fleury Viana, Cláudia Leite Munhoz, Adriana Régia Marques Souza, Lorena Martins Santana, Vitor Maciel, Márcio Caliari
Formato:	Artigo
Lenguaje:	Português
Publicado:	Universidade Estadual de Maringá 2011-01-01
Colección:	Acta Scientiarum: Technology
Materias:	liquor sugar cane spirit tangerine spirit grain alcohol licor aguardente de cana aguardente de mexerica álcool de cereais
Acceso en línea:	http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7873/7873
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