Whey drink de uva processado por di?xido de carbono supercr?tico: par?metros de qualidade e sensoriais

Whey drink de uva processado por di?xido de carbono supercr?tico: par?metros de qualidade e sensoriais

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Bibliographic Details
Main Author: Amaral, Gabriela Vieira do
Other Authors: Cruz, Adriano Gomes da
Format: Others
Language:Portuguese
Published: Universidade Federal Rural do Rio de Janeiro 2018
Subjects:
Emerging technology
whey
grape juice
supercritical dioxide carbon technology
whey-grape juice drink
bioactive compounds
volatile compounds
Non-thermal process
supercritical fluid
whey - drink
tecnologia emergente
soro de leite
suco de uva
tecnologia de carbono com di?xido supercr?tico
bebida de soro de uva
compostos bioativos
compostos vol?teis
Processamento n?o t?rmico
Fluido supercr?tico
bebida l?ctea
Ci?ncias Exatas e da Terra
Online Access:https://tede.ufrrj.br/jspui/handle/jspui/2208

Internet

https://tede.ufrrj.br/jspui/handle/jspui/2208

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