Elaboration of Aged Liquor with National Cocoa Almonds (Theobroma cacao L.) residual from the export classification

Autor: Fernández Escobar, Ángel Oliverio, Hidalgo Trejo, Guadalupe Cecibel, Vélez Reyna, Valery Rashel, Villegas Soto, Nelson Ramiro, Marcía Fuentes, Jhunior Abrahan

Publikováno v: InGenio Journal; Vol. 4 No. 2 (2021); 37-48
Revista InGenio; Vol. 4 Núm. 2 (2021); 37-48
Revista InGenio
Universidad Técnica Estatal de Quevedo
instacron:UTEQ

The objective of this research was to evaluate the effect of the maceration of national cocoa almond residues in rectified ethyl alcohol to obtain old liquor. The cocoa was used roasted and unroasted, and, in different concentrations, added to the 96

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::b428ea83a368a8d71a8d88d33080715a
https://revistas.uteq.edu.ec/index.php/ingenio/article/view/414