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...

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I whakaputaina i:	Scientia Et Technica
Ngā kaituhi matua:	J. Martínez-Girón, A.L. Arias-Rodas, J.C. Hernández-Montaña, J.H. Agudelo-Burbano, B. Reina-Hernández
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Universidad Tecnológica de Pereira 2019
Ngā marau:	Ingeniería
Urunga tuihono:	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
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