Effect of thermal treatment of must on quality of fermented beverage elaborated by using umbu ( Spondias tuberosa Arruda Camara) fruit pulp

Santos, A.A.O. ; Abud, A.K.S. ; de Araujo, A.G.T. ; Santos, R.C.A. ; Santos, P.L. ; Narain, N.

Acta horticulturae, 2018 (1198), p.163-176 [Periódico revisado por pares]

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