Stability of cupuaçu (Theobroma grandi orum) nectar during storage
A shelf-life study on cupua cu nectar (Theobroma grandi orum) was carried out in two parts. Part I studied the microbial stability of the regular nectar (batch R) and the same nectar forti ed with synthetic ascorbic acid (AA) (batch F), pasteurized at 90 C for 3 min and hot lled in glass bottles. To...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2015
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| Texto completo: | http://hdl.handle.net/10400.14/17600 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/17600 |