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...

תיאור מלא

מידע ביבליוגרפי

הוצא לאור ב:	Scientia Et Technica
Principais autores:	J. Martínez-Girón, A.L. Arias-Rodas, J.C. Hernández-Montaña, J.H. Agudelo-Burbano, B. Reina-Hernández
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Universidad Tecnológica de Pereira 2019
נושאים:	Ingeniería
גישה מקוונת:	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
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!