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...
Gorde:
| Egile nagusia: | |
|---|---|
| Formatua: | bachelorThesis |
| Argitaratua: |
2025
|
| Gaiak: | |
| Sarrera elektronikoa: | http://dspace.utb.edu.ec/handle/49000/18340 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|
Etiketa erantsi