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...
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| Formato: | bachelorThesis |
| Publicado: |
2025
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| Acceso en línea: | http://dspace.utb.edu.ec/handle/49000/18340 |
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