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Chemical and sensory characteristics of orange based vinegar
Several experiments were conducted to developed orange based vinegar by surface culture. The addition of sugar (sucrose and concentrated must) and the presence/absence of peel in the raw material (squeezed juice, peeled orange, non-peeled orange plus squeezed juice) have been studied during the deve...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5055879/ https://ncbi.nlm.nih.gov/pubmed/27784909 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2288-7 |
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