Caracterización fisicoquímica, microbiológica y sensorial de un vino de taxo (Passiflora tarminiana) y guayaba (Psidium guajava L).
This experimental research focused on analyzing how variations in pulp ratio and yeast type influence the characteristics of a fruit wine made from taxo (Passiflora tarminiana) and guava (Psidium guajava L.). The objective was to develop a novel product that combines sensory appeal with nutritional...
Saved in:
| Hovedforfatter: | |
|---|---|
| Format: | bachelorThesis |
| Udgivet: |
2025
|
| Fag: | |
| Online adgang: | http://dspace.utb.edu.ec/handle/49000/18340 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Tilføj Tag Vær først til at give en kommentarø!