Obtenção e caracterização de vinho e vinagre de manga (Mangifera indica L.): parâmetros cinéticos das fermentações alcoólica e acética
=== The mango is one of the most cultivated tropical fruits. Its pulp is rich in carbohydrates, which make it an excellent raw material for the production of fermented alcoholic beverages. This study aimed to evaluate eight yeast strains for the production of a mango wine and to obtain vinegar usin...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Minas Gerais
2014
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| Online Access: | http://hdl.handle.net/1843/BUBD-9JNJBN |