Influence of the initial soluble solids content and yeasts in cupuaçu and honey must to obtain fermented beverages.
2015
SILVA, D. A. L. da | MATTIETTO, R. de A. | MENDONÇA, A. P. O. | SOUZA NETO, A. M. L. de | VENTURIERI, G. C.
AGROVOC Keywords
Bibliographic information
Other Subjects
Cupuaçu; Mel; Bebida fermentada
Language
English
License
openAccess
Type
Conference Proceedings; Book
Corporate Author
Deborah A. L. da Silva, UFRA; RAFAELLA DE ANDRADE MATTIETTO, CPATU; Ana Paula O. Mendonça, UEPA; Aluizio M.L. de Souza Neto, UEPA; GIORGIO CRISTINO VENTURIERI, CPATU.
2023-03-15
AGRIS AP
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