Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii) from Selected Yeast
Banana is one of the most important fruits in the Brazilian diet and is mainly consumed naturally. Losses from crop to final consumer are high and estimated in about 30%. The aim of this work was to elaborate a distilled alcoholic beverage from discarded banana and to compare with commercial tradema...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2017-11-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/3/4/62 |