Evaluación del contenido de polifenoles totales y características sensoriales de una bebida alcohólica tipo vino tinto a base de maíz (Zea Mays L.), morado y rojo
Traditionally in Ecuador and other Latin American countries alcoholic beverages are prepared based on purple corn; however, the total polyphenol contents are unknown. The objective of the research is to evaluate the content of total polyphenols and sensory characteristics of an alcoholic beverage ba...
-д хадгалсан:
| Үндсэн зохиолч: | |
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| Формат: | bachelorThesis |
| Хэл сонгох: | spa |
| Хэвлэсэн: |
2021
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| Нөхцлүүд: | |
| Онлайн хандалт: | https://repositorio.uteq.edu.ec/handle/43000/6456 |
| Шошгууд: |
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