Physicochemical, microbiological and sensory characterization of liquor obtained from atemoya fruit (Annona cherimola×Annona squamosa)

The In this study the physicochemical, microbiological and sensorial characterization of the liquor obtained from atemoya fruit. The fermented beverage was made using fruit pulp (5 %), water (78 %), acidulant (citric acid 0.04 %), pH regulator (diammonium phosphate 0.04%), sugar (15%) and yeast (Sac...

Descrizione completa

Dettagli Bibliografici

Pubblicato in:	Scientia Et Technica
Autori principali:	J. Martínez-Girón, A.L. Arias-Rodas, J.C. Hernández-Montaña, J.H. Agudelo-Burbano, B. Reina-Hernández
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Universidad Tecnológica de Pereira 2019
Soggetti:	Ingeniería
Accesso online:	https://www.redalyc.org/articulo.oa?id=84961238013 https://www.redalyc.org/journal/849/84961238013/ https://www.redalyc.org/journal/849/84961238013/html/ https://www.redalyc.org/journal/849/84961238013/84961238013.epub https://www.redalyc.org/journal/849/84961238013/movil
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!