Influence of maceration time and enzimatic concentration to obtaining of carotenoids compounds from bagasse cashew apple extract.
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Main Authors: | BARBOSA, M. M., RODRIGUES, R. D. P., PINTO, G. A. S., BRITO, E. S. de |
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Other Authors: | Manuella Macêdo Barbosa, UFC; Renata Débora Pinto Rodrigues, PIBIC; GUSTAVO ADOLFO SAAVEDRA PINTO, CNPAT; EDY SOUSA DE BRITO, CNPAT. |
Format: | Separatas biblioteca |
Language: | English eng |
Published: |
2011-03-28
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Subjects: | Maceration time, Enzimatic concentration, Bagasse cashew apple, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/883290 |
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