Work

Elaboração de bebida fermentada de caldo de cana e abacaxi utilizando leveduras Saccharomyces e não-Saccharomyces

Year: 2014

Type: dissertation

Source: Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)

Author: Ribeiro, Luciana Silva

Language: Portuguese

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1574972031

Cites: 69

Cited by:

Related to: 10