Subtropical region cambuci accessions: characterization and jam processing potential
ABSTRACT The consumption of the cambuci in nature is limited due to the strong acidity and astringency of its fruits, and in view of the various accesses that can currently be cultivated, it is of great importance to study the cambuci processing in the form of products such as jams, as well as to su...
Salvato in:
| Autori principali: | , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Universidade Federal do Ceará
|
| Serie: | Revista Ciência Agronômica |
| Soggetti: | |
| Accesso online: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000200307&lng=en&tlng=en |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|