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The use of camu-camu (Myrciaria dubia) for the production of a fermented alcoholic beverage

2003

Maeda, R.N. | Andrade, J.S.

AGROVOC Keywords
alcoholic beverages bebidas alcohólicas boisson alcoolisée chemical composition composición quimica composition chimique fermentación fermentation myrciaria organoleptic properties propiedades organolépticas propriété organoleptique
Bibliographic information
Volume 33 Issue 3 ISSN 0044-5967
Pagination
pp. 489-497
Other Subjects
Camu-camu; Fermentacao; Bebida alcoolica; Fruit; Composicao quimica; Fruto; Propriedade organoleptica
Language
Portuguese
Note
Summaries (En, Pt)
25 ref.
Translated Title
Aproveitamento do camu-camu (Myrciaria dubia) para producao de bebida alcoolica fermentada
Type
Summary
2004-08-15
AGRIS AP
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