Influence of the initial soluble solids content and yeasts in cupuaçu and honey must to obtain fermented beverages.
Influence of the initial soluble solids content and yeasts in cupuaçu and honey must to obtain fermented beverages.
Author(s): SILVA, D. A. L. da; MATTIETTO, R. de A.; MENDONÇA, A. P. O.; SOUZA NETO, A. M. L. de; VENTURIERI, G. C.
Publication year: 2012
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Eastern Amazon
Keywords: Bebida fermentada, Cupuaçu, Levedura, Mel
Observation
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