Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.

dc.contributorEneide Taumaturgo Macambira Braga Fernandes, UFAC; VLAYRTON TOME MACIEL, CPAF-Acre; Maria Luzenira de Souza, UTAL; Cydia de Menezes Furtado, UTAL; LUCIA HELENA DE OLIVEIRA WADT, CPAF-Rondonia; CLARISSA RESCHKE DA CUNHA, DPD.
dc.creatorFERNANDES, E. T. M. B.
dc.creatorMACIEL, V. T.
dc.creatorSOUZA, M. L. de
dc.creatorFURTADO, C. de M.
dc.creatorWADT, L. H. de O.
dc.creatorCUNHA, C. R. da
dc.date.accessioned2017-03-06T11:11:11Z
dc.date.accessioned2022-10-11T15:27:59Z
dc.date.available2017-03-06T11:11:11Z
dc.date.available2022-10-11T15:27:59Z
dc.date.created2017-03-06T11:11:11Z
dc.date.issued2016
dc.identifierFood Science and Technology, Campinas, v. 36, n. 3, p. 413-420, July-Sept. 2016.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1066163
dc.identifierhttp://dx.doi.org/10.1590/1678-457X.03415
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/4054386
dc.languageeng
dc.rightsopenAccess
dc.subjectLow fat
dc.subjectSensory acceptance
dc.subjectBaixo teor de gordura
dc.subjectAceitação sensorial.
dc.titlePhysicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage.
dc.typeArtículos de revistas


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