Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110031
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dc.contributor.authorTELES, A. S. C.eng
dc.contributor.authorHIDALGO CHÁVEZ, D. W.eng
dc.contributor.authorCOELHO, M. A. Z.eng
dc.contributor.authorSANTIAGO, M. C. P. de A.eng
dc.contributor.authorGODOY, R. L. de O.eng
dc.contributor.authorGOTTSCHALK, L. M. F.eng
dc.contributor.authorTONON, R. V.eng
dc.date.accessioned2019-06-26T00:37:37Z-
dc.date.available2019-06-26T00:37:37Z-
dc.date.created2019-06-25
dc.date.issued2019
dc.identifier.citationIn: SIMPÓSIO DE ALIMENTOS E NUTRIÇÃO, 4., 2019, Rio de Janeiro. Sustentabilidade e inovação na ciência dos alimentos: impactos na bioeconomia: caderno de resumos. Rio de Janeiro: UNIRIO, 2019. p. 79.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1110031-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSupplementationeng
dc.subjectFermentative processeng
dc.titleEffect of the substrate composition on the solid state fermentation to obtain enzymes with potential for extraction of bioactive compounds from grape pomace.eng
dc.typeResumo em anais e proceedingseng
dc.date.updated2019-10-21T11:11:11Z
dc.description.notesSIAN. 17 e 18 de junho de 2019. Pôster. R069.eng
riaa.ainfo.id1110031eng
riaa.ainfo.lastupdate2020-10-14 -03:00:00
dc.contributor.institutionAline Soares Cascaes Teles, UFRJ; Davy William Hidalgo Chávez, UFRJ; Maria Alice Zarur Coelho, UFRJ; MANUELA CRISTINA P DE A SANTIAGO, CTAA; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; LEDA MARIA FORTES GOTTSCHALK, CTAA; RENATA VALERIANO TONON, CTAA.eng
Appears in Collections:Resumo em anais de congresso (CTAA)

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