Φορτώνει......
Microbiological and physicochemical evaluations of juice extracted from different parts of sugar cane stalks from three varieties cultivated under organic management
The artisanal production of cachaça,a beverage obtained by the fermentation of sugar cane juice after distillation, especially by small-sized producers, has traditionally used natural ferment (“fermento caipira”) which consists of sugar cane juice with crushed corn, powdered rice, or citrus fruits....
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Ciência e Tecnologia de Alimentos |
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| Κύριοι συγγραφείς: | , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
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| Θέματα: | |
| Διαθέσιμο Online: | https://www.redalyc.org/articulo.oa?id=395940101037 |
| Ετικέτες: |
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