Physicochemical, Sensory, Microbiological And Antioxidant Characterization Of A Jelly Made From Tacinga Inamoena
| Autor: | Jefferson Romáryo Duarte da Luz, Andréia da Cunha Bezerra, Rubiamara Mauricio de Sousa, Macelia Pinheiro Ferreira, Débora Batista, Saulo Victor E Silva, Ana Katarina Menezes da Cruz, Maria Das Graças Almeida |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Journal of Culinary Science & Technology. :1-17 |
| ISSN: | 1542-8044 1542-8052 |
| DOI: | 10.1080/15428052.2022.2112352 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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