Development and characterization of jabuticaba alcoholic fermentation

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The high perishability of jabuticaba (Myrciaria jaboticaba (Vell) Berg) restricts the marketing of fresh fruit to markets further away from the producing centers, and it is necessary to process it to extend its consumption. The production of alcoholic fermented jaboticaba is an alternative for the better use of the surplus of the production of jaboticaba, which can reduce losses, and add value to this fruit. Thus, the objective of the research was...

Format:Paperback

Language:English

ISBN:620269050X

ISBN13:9786202690508

Release Date:August 2020

Publisher:Our Knowledge Publishing

Length:104 Pages

Weight:0.36 lbs.

Dimensions:0.3" x 6.0" x 9.0"

Related Subjects

Science Science & Math Science & Scientists Science & Technology

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Development and characterization of jabuticaba alcoholic fermentation

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