Elaboración de néctar de pitahaya (Selenicereus megalanthus) con piña (Ananas comous) y maracuyá (Passiflora edulis) y su efecto en las características físico-químicas, microbiológicas y organolépticas Preparation of nectar of pitahaya (Selenicereus megalanthus) with pineapple (Ananas comous) and passion fruit (Passiflora edulis) and its effect on the physical-chemical, microbiological and organoleptic characteristics
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