Efecto de la criomaceración de la flor de Jamaica (Hibiscus Sabdariffa) y guayaba (Ppsidium Guajava) en el color de una bebida Alcohólica en el espacio cie l*a*b
Cryomaceration is a technique used to improve sensometric characters after the grape harvest, prior to fermentation of the must to obtain white and red wines; but it is little used in other types of non-distilled alcoholic beverages. We sought to evaluate the effect of cryomaceration of Hibiscus sab...
Furkejuvvon:
| Váldodahkki: | |
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| Materiálatiipa: | bachelorThesis |
| Giella: | spa |
| Almmustuhtton: |
2021
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| Fáttát: | |
| Liŋkkat: | https://repositorio.uteq.edu.ec/handle/43000/6463 |
| Fáddágilkorat: |
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