Influence of maceration time and enzimatic concentration to obtaining of carotenoids compounds from bagasse cashew apple extract.

Influence of maceration time and enzimatic concentration to obtaining of carotenoids compounds from bagasse cashew apple extract.

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Bibliographic Details
Main Authors: BARBOSA, M. M., RODRIGUES, R. D. P., PINTO, G. A. S., BRITO, E. S. de
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
Subjects:Maceration time, Enzimatic concentration, Bagasse cashew apple,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/883290
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