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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.date.accessioned2011-04-09T20:08:56Z-
dc.date.available2011-04-09T20:08:56Z-
dc.date.created2009-07-14pt_BR
dc.date.issued2009pt_BR
dc.identifier.citationIn: WORLD ACADEMY OF SCIENCE,ENGINEERING AND TECHNOLOGY, 54., 2009, Paris. Proceedings... Paris: WASET, 2009.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/151167pt_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.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBebida destiladapt_BR
dc.titleOptimization of methods for development of fermented-distillate of passion fruit beverage.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2019-08-08T11:11:11Zpt_BR
dc.subject.thesagroMaracujápt_BR
dc.format.extent2p. 192-196.pt_BR
riaa.ainfo.id151167pt_BR
riaa.ainfo.lastupdate2019-08-08 -03:00:00pt_BR
dc.contributor.institutionLuciana C. Azevedo; Reinaldo S. Dantas; Antonio G. B. de Sá; Adalberto M. Filho; Patrícia Moreira Azoubel, CPATSA.pt_BR
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