Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/883290
Research center of Embrapa/Collection: Embrapa Agroindústria Tropical - Resumo em anais de congresso (ALICE)
Date Issued: 2010
Type of Material: Resumo em anais de congresso (ALICE)
Authors: BARBOSA, M. M.
RODRIGUES, R. D. P.
PINTO, G. A. S.
BRITO, E. S. de
Additional Information: Manuella Macêdo Barbosa, UFC; Renata Débora Pinto Rodrigues, PIBIC; GUSTAVO ADOLFO SAAVEDRA PINTO, CNPAT; EDY SOUSA DE BRITO, CNPAT.
Title: Influence of maceration time and enzimatic concentration to obtaining of carotenoids compounds from bagasse cashew apple extract.
Publisher: In: INTERNATIONAL HORTICULTURAL CONGRESS, 28., 2010, Lisboa, Portugal. Book of Abstracts. Lisboa: International Society for Horticultural Science, 2010. p. 324-325.
Language: en
Keywords: Maceration time
Enzimatic concentration
Bagasse cashew apple
Data Created: 2011-03-28
Appears in Collections:Resumo em anais de congresso (CNPAT)

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