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

Files in This Item:
File Description SizeFormat 
RE10100.pdf107,09 kBAdobe PDFThumbnail
View/Open
Show full item record

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace