Comparison of carotenoids obtained from the bagasse of peduncle cashew by enzymatic retting, aqueous and alcohol extraction.

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dc.contributorManuella Macêdeo Barbosa, UFC; Valéria Melo, UFC; Renata Débora Pinto, UFC; EDY SOUSA DE BRITO, CNPAT; GUSTAVO ADOLFO SAAVEDRA PINTO, CNPAT.
dc.creatorBARBOSA, M. M.
dc.creatorMELO, V.
dc.creatorRODRIGUES, R. D. P.
dc.creatorBRITO, E. S. de
dc.creatorPINTO, G. A. S.
dc.date2011-04-10T11:11:11Z
dc.date2011-04-10T11:11:11Z
dc.date2011-03-04
dc.date2010
dc.date2017-05-29T11:11:11Z
dc.date.accessioned2026-06-30T23:03:12Z
dc.identifierIn: CONGRESSO INTERNACIONAL DE BIOPROCESSOS NA INDÚSTRIA DE ALIMENTOS, 4., 2010, Curitiba. Anais... Curitiba: Universidade Federal do Paraná, 2010.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/880011
dc.identifier.urihttp://hdl.handle.net/123456789/372969
dc.languageeng
dc.rightsopenAccess
dc.subjectEnzimas
dc.subjectResíduos agroindustriais
dc.subjectPectinol
dc.subjectCaju
dc.titleComparison of carotenoids obtained from the bagasse of peduncle cashew by enzymatic retting, aqueous and alcohol extraction.
dc.typeArtigo em anais e proceedings

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