Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp

RESEARCH BACKGROUND: Cocoa honey and cocoa pulp are both highly appreciated fruit pulp, but until now, cocoa honey has been less processed than cocoa pulp. In this work, we investigate the applicability of Saccharomyces cerevisiae strains to ferment cocoa honey complemented with cocoa pulp to obtain...

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Detalles Bibliográficos
Autores principales: Koelher, Bárbara Teodora Andrade, de Souza, Soraya Maria Moreira, Miura da Costa, Andréa, Aguiar-Oliveira, Elizama
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2022
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9295631/
https://www.ncbi.nlm.nih.gov/pubmed/35910278
http://dx.doi.org/10.17113/ftb.60.02.22.7285

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9295631/
https://www.ncbi.nlm.nih.gov/pubmed/35910278
http://dx.doi.org/10.17113/ftb.60.02.22.7285

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