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dc.contributor.authorAZEVEDO, L. C.pt_BR
dc.contributor.authorDANTAS, R. S.pt_BR
dc.contributor.authorSÁ, A. G. B. dept_BR
dc.contributor.authorM. FILHO, A.pt_BR
dc.contributor.authorAZOUBEL, P. M.pt_BR
dc.contributor.otherLuciana C. Azevedo; Reinaldo S. Dantas; Antonio G. B. de Sá; Adalberto M. Filho; Patrícia Moreira Azoubel, CPATSA.pt_BR
dc.descriptionThis study aimed to develop a distilled beverage from passion fruit, and assess, by sensory tests and chromatographic profile, the influence of different treatments (FM1- spirit with pulp addictjon and FM2 - spirit with bigger ratio of pulp in must) in the setting of volatiles in the fruit drink, and performing chemical characterization taking into account the main parameters of quality established by the legislation.eng
dc.publisherIn: WORLD ACADEMY OF SCIENCE,ENGINEERING AND TECHNOLOGY, 54., 2009, Paris. Proceedings... Paris: WASET, 2009.pt_BR
dc.relation.ispartofEmbrapa Semiárido - Artigo em anais de congresso (ALICE)pt_BR
dc.subjectBebida destilada.pt_BR
dc.titleOptimization of methods for development of fermented-distillate of passion fruit beverage.pt_BR
dc.typeArtigo em anais de congresso (ALICE)pt_BR
dc.format.extent2p. 192-196.pt_BR
dc.ainfo.lastupdate2019-08-08 -03:00:00pt_BR
Appears in Collections:Artigo em anais de congresso (CPATSA)

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