Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça.
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Main Authors: | , , , , , , |
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Other Authors: | |
Format: | Artigo de periódico biblioteca |
Language: | Portugues pt_BR |
Published: |
2012-06-22
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Subjects: | Alcoholic beverage, Sensorial quality, Physicochemical quality, Qualidade sensorial, Qualidade físico-quimica, Bebida Alcoólica, Fermento, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/927000 http://dx.doi.org/10.1590/S0103-84782012000500026 |
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