Evaluación del tiempo y temperatura de infusión en la concentración de taninos en una bebida a base de lavanda (lavandula angustifolia)

The non-alcoholic beverages have achieved strong demand in the Ecuadorian market, in this category you can find refreshing, relaxing, energizing and hydrating beverages. For this purpose, natural components have been used to help obtain a nutritious and sensoryally acceptable product. This research...

• Yazar: Zumárraga Ortiz, Viviana Marisol (author)
• Materyal Türü: masterThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2020
• Konular: REFRESCOS Y BEBEIDAS NO ALCOHÓLICAS; ALIMENTOS Y BEBIDAS – EFECTO DE LA TEMPERATURA; PROPIEDADES FISICOQUÍMICAS
• Online Erişim: http://dspace.udla.edu.ec/handle/33000/12792