Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1014502| Title: | Influence of the initial soluble solids content and yeasts in cupuaçu and honey must to obtain fermented beverages. |
| Authors: | SILVA, D. A. L. da  MATTIETTO, R. de A. MENDONÇA, A. P. O. SOUZA NETO, A. M. L. de VENTURIERI, G. C. |
| Affiliation: | 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. |
| Date Issued: | 2012 |
| Citation: | In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. |
| Thesagro: | Cupuaçu Mel |
| Keywords: | Bebida fermentada Levedura |
| Type of Material: | Resumo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Resumo em anais de congresso (CPATU) |
