Stability of cupuaçu (Theobroma grandiflorum) nectar during storage
A shelf-life study on cupua¸cu nectar (Theobroma grandiflorum) was carried out in two parts. Part I studied the microbial stability of the regular nectar (batch R) and the same nectar fortified with synthetic ascorbic acid (AA) (batch F), pasteurized at 90 ◦C for 3 min and hot filled in glass bottle...
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| Format: | article |
| Language: | eng |
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2015
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| Online Access: | http://hdl.handle.net/10400.1/7288 |
| Country: | Portugal |
| Oai: | oai:sapientia.ualg.pt:10400.1/7288 |