Correlation between hydrolytic enzymes produced by solid-state Fermentation and bioactive compounds release from grape pomace

Correlation between hydrolytic enzymes produced by solid-state Fermentation and bioactive compounds release from grape pomace

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E-Poster. Ref. 3640 - CBCTA. 13 a 16 de agosto de 2018.

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Bibliographic Details
Main Authors: TELES, A. S. C., CHÁVEZ, D. W. H., GOTTSCHALK, L. M. F., TONON, R. V.
Other Authors: Aline Soares Cascaes Teles, UFRJ; Davy William Hidalgo Chávez, UFRRJ e Institute of Education, Science and Technology of Rio de Janeiro, Valença Campus; LEDA MARIA FORTES GOTTSCHALK, CTAA; RENATA VALERIANO TONON, CTAA.
Format: Separatas biblioteca
Language:pt_BR
por
Published: 2018-12-04
Subjects:Agitador magnético, Shaker, Xilana, Glylinous, Tecnologia de Alimento, Carboximetilcelulose,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1100626
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