Stability of cupuaçu (Theobroma grandi orum) nectar during storage

International Journal of Food Studies

Volumn 3, Issue 2, 2014, Pages 160-174

  Vieira, Margarida C ^a,b   Silva, Cristina L M ^c  

^a UNIVERSITY OF ALGARVE   (Portugal)

^b UNIVERSIDADE DO ALGARVE   (Portugal)

^c UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Ascorbic acid; Cupua u nectar; Dissolved oxygen; Shelf life; Stability and modeling

Indexed keywords

EID: 85022205734     PISSN: None     EISSN: 21821054     Source Type: Journal    
DOI: 10.7455/ijfs/3.2.2014.a3     Document Type: Article

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