Stability of cupuaçu (Theobroma grandiflorum) nectar during storage
<p>A shelf-life study on cupuaçu nectar (<em>Theobroma grandiflorum</em>) 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 (<em>AA)</em> (batch <em>F<...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2014-10-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/162 |