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...

• Glavni avtor: Bravo Pinargote, Haidy Leonor (author)
• Format: bachelorThesis
• Jezik: spa
• Izdano: 2021
• Teme: Ácido gálico; Bebidas no destiladas; Test de Friedman; Test de Holm
• Online dostop: https://repositorio.uteq.edu.ec/handle/43000/6456