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Evelyn Macías

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Open access Sep 2026

Influence of Different Sweeteners and YeastConcentrations on Fermented Beverages Producedfrom Banana (Musa paradisiaca) and Orange(Citrus sinensis) through Independent Fermentation Processes

Post-harvest losses of tropical fruits pose a challenge to food sustainability, making fermentation a strategy for generating value-added products. This study aimed to evaluate the effect of fruit type (banana and orange), sweetener (sugar and honey), and S. cerevisiae concentration (0.1 and 0.3 g/L) on the physicochem...

Melissa Garcia, Evelyn Macías, E. Rivera-Toapanta · 0 citations

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