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PRODUCTION OF ginger vinegar Ciência e Agrotecnologia
Leonel,Magali; Suman,Priscila Aparecida; Garcia,Emerson Loli.
Vinegar is a food of condiments group that have great use in the food industry. This study aimed to evaluate the effects of parameters of the acetic fermentation process in the production of ginger vinegar. A suspension of ginger rhizomes with 12% of starch was subjected to enzymatic hydrolysis process to obtain hydrolyzed with 85.6% of glucose. After the alcoholic fermentation the wine was obtained with 40.3% ethanol. The acetic fermentation process of ginger alcoholic solution followed a completely randomized design in a factorial for three factors at two levels. The independent variables were: temperature, nutrients and proportion of "strong vinegar" and alcoholic solution (initial acidity). Results showed variation from 2.74 to 3.70% for dry extract...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Zingiberofficinale; Fermentation; Ethanol; Acetic acid.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000200183
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Flavonoids and their aromatic derivatives in Piper betle powder promote in vitro methane mitigation in a variety of diets Ciência e Agrotecnologia
Purba,Rayudika Aprilia Patindra; Paengkoum,Siwaporn; Yuangklang,Chalermpon; Paengkoum,Pramote.
ABSTRACT At present, there is little information regarding whether supplementation with Piper betle powder (PBP) and sunflower oil (SFO) has a synergistic effect on lowering methane emissions without negatively impacting ruminal fermentation. This study investigated the effects of PBP, supplemented either with or without SFO, on biogas release, fermentation end-products, and microorganisms in the rumen of lactating goats. The treatments were run in a completely randomized 3 × 5 factorial arrangement, whereby 0, 15, and 30 mg SFO were combined with 0, 15, 30, 45, and 60 mg PBP on a dry matter basis. The outcomes were assessed in vitro. PBP was obtained from the perennial plant Piper betle L., which is an abundant source of flavonoids and their aromatic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Environment; Feed utilization; Fermentation; Methane reduction potential; Polyphenols.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100300
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Post-harvest quality of papaya coated with polivinilic alcohol and maize starch Ciência e Agrotecnologia
Pigozzi,Mariana Teixeira; Silva,Vanessa Mendes; Mendes,Fabrícia Queiroz; Oliveira,Isadora Rebouças Nolasco de; Moraes,Allan Robledo Fialho e; Lopes,Everaldo Antônio.
ABSTRACT Climacteric fruits have short postharvest shelf life. Coating is an alternative to minimize fruit ripening and post-harvest losses. Maize starch (S) and polivinilic alcohol - PVOH (P), isolated or blended, can be used in the formulation of coatings. However, little is known about the potential of PVOH-containing coatings in postharvest conservation of fruits. Papaya were aftercoated with 5 coating formulations: 3% starch (S), 3% PVOH (P), 2.25% S + 0.75% P, 1.5% S + 1.5% P and 0.75% S + 2.25% P. The fruits were kept at room temperature (20 ± 5 °C and 70 ± 10% RH) and physicochemical characteristics were evaluated for up to eight days. Uncoated fruits were used as control. In general, maize starch and PVOH. In general, maize starch and PVOH...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carica papaya L.; Storage; Respiratory rate; Fermentation; Firmness..
Ano: 2021 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542021000100400
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Protein enrichment of Opuntia ficus-indica using Kluyveromyces marxianus in solid-state fermentation Ciencia e Investigación Agraria
Herrera,Esperanza; Murillo,Manuel; Berumen,Leslie; Soto-Cruz,Nicolas O.; Páez-Lerma,Jesús B..
Abstract Opuntia ficus-indica is used in animal feed but has a low protein content (above 4%) in comparison to high-quality forage (above 16%). It is necessary to develop technologies that improve the nutrimental value of Opuntia ficus-indica through the process of solid-state fermentation (SSF). Therefore, the objective of this study was to evaluate the changes in the chemical composition of Opuntia ficus-indica during the SSF with the yeast Kluyveromyces marxianus ITD00262. Kluyveromyces marxianus ITD00262 was grown in glucose, peptone, yeast (GPY) broth, at 28 °C and pH 4.8 for 12 h. Opuntia ficusindica was incubated in SSF at 28 °C without inoculation (T1) or inoculated with K. marxianus ITD00262 (T2). Fermented samples of Opuntia ficus-indica were...
Tipo: Journal article Palavras-chave: Fermentation; Nutritional quality; Protein; Opuntia; Yeast.
Ano: 2017 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202017000200113
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Effect of molecular weight on hypolipidemic and hypoglycemic activities of fermented Auriculaia auricula supernatant Ciênc. Tecnol. Aliment.
BAO,Yi-Hong; SUN,Kai-Feng; GUO,Yang.
Abstract Auriculaia auricula is considered as species of Mu Er in Chinese medicine and today are used interchangeably. A. auricula polysaccharides have been shown anti-cholesterol and anti-hyperglycemia. The aim of this research was to investigate the hypolipidemic and anti-hyperglycemic effects of extracts from different molecular weight fragments of A. auricula fermentation supernatant (AAFS). A. auricula was through mixed fermentation by Saccharomyces cerevisiae and Bifidobacterium. The results shown that with the molecular weight of AAFS increases, the ability to lower blood lipids and blood glucose gradually increases. In the lowering blood lipids, the AAFS of above 300 kDa has the strongest sodium bovine cholate binding capacity and sodium...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Auriculaia auricula; Fermentation; Hyperglycemia; Hyperlipidemia.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005006201
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Effect of using kefir in the formulation of traditional Tarhana Ciênc. Tecnol. Aliment.
DEMIRCI,Ahmet Sukru; PALABIYIK,Ibrahim; OZALP,Seymanur; TIRPANCI SIVRI,Goksel.
Abstract Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects on fermentation activity, nutritional, sensory and rheological properties of tarhana. Addition of kefir increased the fermentation activity as raise in acidity values was observed compared to tarhana samples prepared with yoghurt. Regarding dry tarhana samples, the highest acidity degree, protein, ash and phenolic contents were detected in samples prepared with 100% kefir. Counts of LAB groups (M17 and MRS agar) of tarhana enriched with 100% kefir was higher than that of other tarhana samples during the fermentation period....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tarhana; Kefir; Rheological behavior; Fermentation; Sensorial property.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200358
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Physical and chemical characteristics of cheese bread, using fermented broken rice Ciênc. Tecnol. Aliment.
CORADO,Andressa; BAIOCHI,Marise; SILVA,Edson Pablo da; CALIARI,Marcio; DAMIANI,Clarissa.
Abstract Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different concentrations (0%, 25%, 50%, 75% and 100%). After the development of formulations, was performed physics and chemicals characterization of products obtained, performing analysis of: proximate composition, dietary fiber, acidity, pH, ºBrix, total soluble sugars, reducing and sucrose. The increased formulations didn’t present significant differences, highlighting the average values of protein 7%,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Subproducts; Fermentation; Physical characteristics; Rice.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500142
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Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment Ciênc. Tecnol. Aliment.
ZHANG,Wenye; ZHANG,Lei; XU,Chunping.
Abstract This study evaluated the chemical and volatile composition of jujube wines fermented with Saccharomyces cerevisiae A1.25 with and without pulp contact and protease treatment during fermentation. Yeast cell population, total reducing sugar and methanol contents had significant differences between nonextracted and extracted wine. The nonextracted wines had significantly higher concentrations of ethyl 9-hexadecenoate, ethyl palmitate and ethyl oleate than the extracted wines. Pulp contact also could enhance phenylethyl alcohol, furfuryl alcohol, ethyl palmitat and ethyl oleate. Furthermore, protease treatment can accelerate the release of fusel oils. The first principal component separated the wine from the extracted juice without protease from other...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermentation; Flavor; Jujube wine; Volatiles; Protease.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200204
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The influence of pasteurization and starter culture on methanol content and bio-profile of fermented Morinda citrifolia Linn. (Noni) fruit juice Ciênc. Tecnol. Aliment.
SAELEE,Manee; SIVAMARUTHI,Bhagavathi Sundaram; SIRILUN,Sasithorn; SIRITHUNYALUG,Jakkapan; PEERAJAN,Sartjin; CHAIYASUT,Chaiyavat.
Abstract Morinda citrifolia L., generally known as noni, is commonly used in Thai medicines and cuisine. Several bioactive phytochemicals have been isolated and identified from the noni plant, and their compositions differ based on the cultivars and harvesting period. Different types of fermented noni fruit juices (FNJ) were used as health supplement in several southeastern countries. The formation of a large amount of alcohol, especially methanol, in FNJ is one of the major hindrances to FNJ production. The current study explains the impact of starter culture (Lactobacillus plantarum SK15), pasteurization and addition of EGCG on alcohol content, bioactivity, and the physiochemical property of FNJ. The pH and sugar content of the samples were reduced...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Morinda citrifolia L.; Methanol; Antioxidant; EGCG; Phenolic content; Fermentation.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000311
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Microbiological and physicochemical evaluations of juice extracted from different parts of sugar cane stalks from three varieties cultivated under organic management Ciênc. Tecnol. Aliment.
Martini,Cristina; Margarido,Luiz Antonio Correia; Ceccato-Antonini,Sandra Regina.
The artisanal production of cachaça, a beverage obtained by the fermentation of sugar cane juice after distillation, especially by small-sized producers, has traditionally used natural ferment ("fermento caipira") which consists of sugar cane juice with crushed corn, powdered rice, or citrus fruits. In despite of the difficulties in quality control due to the high level of contaminants and longer periods of preparation, the sensorial quality of the beverage may be attributed to the physiological activities of wild yeasts and even bacteria present during fermentation when this ferment is used. In this context, the aim here was to evaluate the microbiological (yeasts) and physicochemical characteristics of sugar cane juice extracted from different parts of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sugar cane juice; Yeasts; Fermentation; Organic management.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300037
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Optimization and characterization of vinegar produced from rice bran Ciênc. Tecnol. Aliment.
PAZUCH,Catiussa Maiara; KALSCHNE,Daneysa Lahis; SIEPMANN,Francieli Begnini; MARX,Itala Maria Gouveia; OLIVEIRA,Tatiane Cristina Gonçalves de; SPINOSA,Wilma Aparecida; CANAN,Cristiane; COLLA,Eliane.
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemical properties and acceptance. A 22 Full Factorial Design (FFD) was applied to evaluate the aeration (0.25-1.00 VVM) and stirring (100-500 rpm) effect on the stoichiometric yield (SY), total concentration of ethanol and acetic acid yield (TCY), and acetic acid productivity (AAP). SY ranged from 26.26 to 79.97%, TCY ranged from 78.04 to 100.50%, and AAP varied from 0.056 to 0.473 g L-1 h-1. The stirring...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant activity; Defatted rice bran; Fermentation; Full factorial design; Phytic acid.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031117
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Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation Ciênc. Tecnol. Aliment.
Cruz,Jaqueline Fontes Moreau; Leite,Paula Bacelar; Soares,Sergio Eduardo; Bispo,Eliete da Silva.
One component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Another important point is its drastic reduction during cocoa processing for chocolate production and the difference between cultivars. Thus, the present study aimed to evaluate the modifications in monomeric phenolic compounds and methylxanthines during fermentation of three cocoa cultivars grown in southern Bahia. Cocoa beans from three cultivars were fermented and sun dried and monomeric phenolic compounds and methylxantines were determinated. The results showed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Fermentation; Polyphenols; Methylxantines.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200279
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A functional food: a traditional Tarhana fermentation Ciênc. Tecnol. Aliment.
KIVANÇ,Merih; FUNDA,Ebru Güney.
Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition of the Tarhana at the end of fermentation was determined as: moisture 9.55%, protein 12.05%, total ash 5.65%, salt 5.65%, and fat 4.88%. During the fermentation, the lactic acid bacteria count of increased from 1.32 X 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tarhana; Lactic acid bacteria; Yeast; Fermentation.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200269
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Retention of short chain fatty acids under drying and storage conditions Ciênc. Tecnol. Aliment.
Souza,Alexandre Santos; Rocha-Leão,Maria Helena; Borges,Soraia Vilela; Cirillo,Marcelo Ângelo; Cornejo,Félix Emílio Prado; Couri,Sônia.
Cheese whey permeate was used as a substrate for the fermentation of Propionibacterium freudenreichi PS1 for the production of short chain fatty acids, components of the bio-aroma of Swiss cheese. The liquid bio-aroma was encapsulated by spray drying under different conditions of air inlet temperature and feed rate. A study was carried out on the stability of the bio-aroma during storage in laminated packages at 30 °C for 96 days using the product showing the greatest retention of acetic and propionic acids. The results showed that the best drying conditions were an air entrance temperature of 180 °C and a feed rate of 24 g/min resulting in particles with a smooth surface and few invaginations and micro-fissures. However, 72% of the acetic acid and 80% of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermentation; Microencapsulation; Spray drying; Swiss cheese flavor.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300039
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Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis) Ciênc. Tecnol. Aliment.
PEREIRA,Iana Maria Cristino; MATOS NETO,José Duarte; FIGUEIREDO,Raimundo Wilane; CARVALHO,Juliane Döering Gasparin; FIGUEIREDO,Evânia Altina Teixeira de; MENEZES,Natália Viviane Santos de; GABAN,Socorro Vanesca Frota.
Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with the parameters required by the Brazilian legislation. Moreover, the addition of CP and OP improved total amounts of polyphenols, antioxidant activity, and flavor. We conclude that the use of by-products from the food industry brings new possibilities of innovation into the beverage sector.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Polyphenols; Antioxidants; Beverages; Fermentation; Flavors.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005005204
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Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour Ciênc. Tecnol. Aliment.
FENG,Nianjie; TANG,Shimiao; ZHOU,Mengzhou; LV,Zhejuan; CHEN,Yuanyuan; LI,Panheng; WU,Qian.
Abstract Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The results suggest that the water-holding capacity, texture, and color of the samples were significantly improved after natural fermentation, while amylose content was decreased. Additionally, fermentation had a marked effect on retarding the retrogradation of Niangao because fermented Niangao exhibited lower degree of retrogradation compared with the control. Control means Niangao which was produced by...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermentation; Niangao (rice cake); Retrogradation.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400810
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Organic acid profile of commercial sour cassava starch Ciênc. Tecnol. Aliment.
DEMIATE,I.M.; BARANA,A.C.; CEREDA,M.P.; WOSIACKI,G..
Organic acids are present in sour cassava starch ("polvilho azedo") and contribute with organoleptic and physical characteristics like aroma, flavor and the exclusive baking property, that differentiate this product from the native cassava starch. Samples of commercial sour cassava starch collected in South and Southeast Brazil were prepared for high performance liquid chromatography (HPLC) analysis. The HPLC equipment had a Biorad Aminex HPX-87H column for organic acid analysis and a refractometric detector. Analysis was carried out with 0.005M sulfuric acid as mobile phase, 0.6ml/min flow rate and column temperature of 60° C. The acids quantified were lactic (0.036 to 0.813 g/100g), acetic (0 to 0.068 g/100g), propionic (0 to 0.013 g/100g) and butyric (0...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermentation; Cassava sour starch; Quality.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611999000100024
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Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation Ciênc. Tecnol. Aliment.
Garda-Buffon,Jaqueline; Kupski,Larine; Badiale-Furlong,Eliana.
This work aims to evaluate deoxynivalenol degradation by Aspergillus oryzae and Rhizopus oryzae in a submerged fermentation system and to correlate it to the activity of oxydo-reductase enzymes. The submerged medium consisted of sterile distilled water contaminated with 50 μg of DON and 4 × 10(6) spore.mL-1 inoculum of Aspergillus oryzae and Rhizopus oryzae species, respectively in each experiment. Sampling was performed every 24 hours for monitoring the peroxidase specific activity, and every 48 hours for determining mycotoxin levels. Results showed that the fungi species were able to decrease DON levels as the peroxidase activity increased. The 48 hours fermentation interval presented the highest peroxidase specific activity (ΔABS/minute.μg.protein-1),...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mycotoxin; Peroxidase enzyme; Degradation; Fermentation; Fungal species.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100030
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The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods Ciênc. Tecnol. Aliment.
TOMAR,Oktay; AKARCA,Gökhan; ÇAĞLAR,Abdullah; BEYKAYA,Mehmet; GÖK,Veli.
Abstract The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CO2 values. Acidity and CO2 values increased during storage period, while dry matter, fat and protein contents decreased. However, the type of milk had no significant effect on Lactobacillus, Leuconostoc and yeast counts. In the samples produced using starter culture microorganism counts except those of L. acidophilus of the samples increased (p < 0.05) during the 14 days of storage. Higher Lactobacilli (8.52 log cfu/ml) and Lactococci (8.84 log cfu/ml) was found in kefir...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Buffalo milk; Yeast; Protein content; Fermentation; Acidity.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100238
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Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae) Ciênc. Tecnol. Aliment.
MUNDARAGI,Abhishek; THANGADURAI,Devarajan.
Abstract Carissa spinarum L., is a tropical underutilized fruit abundantly available during summer season, which is delicious to taste with an astringency flavor and fruity aroma. Hence, the present investigation was aimed at optimizing fermentation conditions for the production of wine and to assess its physiochemical composition and antioxidant activity. Response surface methodology coupled with central composite design was employed for the optimization studies. It was determined that fermentation temperature of 25°C, pH of 3.5 and inoculum size of 10% (v/v) resulted in quality wine with 8.3% (v/v) of ethanol content. Further, physicochemical composition and antioxidant activity of the optimized wine was found to be significantly higher or on par with...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carissa spinarum; Fermentation; Wine; Antioxidant; Nutritional composition.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300428
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