Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile

AuthID
 P-00S-FWT
5
Author(s)
Coelho, E
·
Ballesteros, LF
·
Vilanova, M
·
Tipo de Documento
Article
Year published
2020
Publicado
in MOLECULES, ISSN: 1420-3049
Volume: 25, Número: 14, Páginas: 3228 (13)
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Wos®
Scopus®
Crossref®7
Pubmed®
Handle®
Google Scholar®
Publication Identifiers
Pubmed: 32679771
SCOPUS: 2-s2.0-85088212752
Wos: WOS:000557532000001
Source Identifiers
ISSN: 1420-3049
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