Development and characterization of the tangerine peel liquor with different alcoholic bases
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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| Pubblicato in: | Acta Scientiarum. Technology |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Universidade Estadual de Maringá
2011
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=303226530015 |
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