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Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions
Carob liqueur is an alcoholic drink (minimum 15% v/v of ethanol and 100 g/L of sugar) typical for the Mediterranean countries. In the current work, carob macerate produced by maceration of carob pods in hydroalcoholic base at different maceration conditions was characterized for the first time based...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7020328/ https://ncbi.nlm.nih.gov/pubmed/32148803 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1374 |
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