Elaboration of mangaba vinegar by semi-solid fermentation combined with enzymatic activity: chemical characterization and sensory evaluation

Autor: Emanuelle dos Santos Santiago, Ana Elisa Barbosa Siqueira, Demétrio de Abreu Sousa, Edgar Nascimento, Érico Tasso Leite Barros Teixeira, Juliana de Andrade Mesquita, Wilma Aparecida Spinosa, Elaine Pilati da Silva, Mayara Chagas de Ávila, Paula Fernanda Rondon Ferreira de Cristo

Publikováno v: Ciência Rural v.51 n.10 2021
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Volume: 51, Issue: 10, Article number: e20200638, Published: 23 JUN 2021
Ciência Rural, Vol 51, Iss 10 (2021)

The objective of this study was to produce vinegar from mangaba pulp using semi-solid alcoholic fermentation combined with the enzymatic activity of pectinase and to investigate the chemical composition and sensory characteristics of the final produc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3643ea89f2da18abe9a642c9b55eca2
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001000751