Elaboration of wild passion fruit (Passiflora cincinnata Mast.) liqueur: a sensory and physicochemical study
Author:
Affiliation:
1. Instituto Federal de Educação, Ciência e Tecnologia Baiano (IFBaiano), Brazil
2. Universidade Federal da Bahia, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0001-37652022000701702&tlng=en
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4. New grape stems-based liqueur: Physicochemical and phytochemical evaluation;BARROS A;Food Chem,2016
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2. Application of response surface methodology in the characterization and sensorial analysis of Anacardium humile liqueur;Food Chemistry Advances;2023-12
3. Macro and trace element compositions and physicochemical parameters of guajiru fruits (Chrysobalanus icaco l.) from two Brazilian states;Heliyon;2023-10
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