Open AccessStability of cupuaçu (Theobroma grandiflorum) nectar during storage
Author(s) -
Margarida C. Vieira,
Cristina L. M. Silva
Publication year - 2014
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v3i2.162
Subject(s) - titratable acid , chemistry , ascorbic acid , pasteurization , nectar , theobroma , brix , food science , dehydroascorbic acid , shelf life , total dissolved solids , yeast , botany , biochemistry , sugar , biology , pollen , environmental engineering , engineering