Production of fermented beverage using pineapple residue as an alcoholic fermentation substrate: a physicochemical and sensory approach-Reference-Cited by-同舟云学术

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Production of fermented beverage using pineapple residue as an alcoholic fermentation substrate: a physicochemical and sensory approach

Published:2022-09-26 Issue:2 Volume:249 Page:387-396
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Sabino Lia Lucia,de Oliveira Silva Matheus Felipe,de Castilhos Maurício Bonatto Machado

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-022-04124-6.pdf

Reference55 articles.

1. Brasil (2014) Guia alimentar para a população brasileira. Brasília. https://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf. Accessed 5 Jul 2022.

2. Abrafrutas (2018) Fruticultura quer ampliar mercado. https://abrafrutas.org/2018/11/28/fruticultura-quer-ampliar-mercado/. Accessed 27 Apr 2021.

3. Galeano EAV, Ventura JA (2018) Comparative analysis of production costs and economic evaluation of ‘Vitória’, ‘Pérola’ and ‘Smooth Cayene’ pineapples. Amaz J Agric Env Sci. 61:1–7

4. Embrapa (2020) Frutas e Hortaliças. https://www.embrapa.br/grandes-contribuicoes-para-a-agricultura-brasileira/frutas-e-hortalicas. Accessed 26 Apr 2020.

5. IBGE. Instituto Brasileiro de Geografia e Estatística (2019) Produção Agrícola Municipal.

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