Influence of microfiltration process on the anthocyanin pomegranate juice content.

Vista sencilla de ítem
dc.contributorMANUELA CRISTINA P DE A SANTIAGO, CTAA; LUIZ FERNANDO MENEZES DA SILVA, CTAA; ANA CRISTINA MIRANDA SENNA GOUVÊA, UFRRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; REGINA ISABEL NOGUEIRA, CTAA; SUELY PEREIRA FREITAS, UFRJ.
dc.creatorSANTIAGO, M. C. P. A.
dc.creatorSILVA, L. F. M.
dc.creatorGOUVÊA, A. C. M. S.
dc.creatorGODOY, R. L. O.
dc.creatorCABRAL, L. M. C.
dc.creatorNOGUEIRA, R. I.
dc.creatorFREITAS, S. P.
dc.date2013-11-07T11:11:11Z
dc.date2013-11-07T11:11:11Z
dc.date2013-11-07
dc.date2013
dc.date2016-03-02T11:11:11Z
dc.date.accessioned2026-06-30T23:08:45Z
dc.identifierIn: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/970628
dc.identifier.urihttp://hdl.handle.net/123456789/375077
dc.languageeng
dc.rightsopenAccess
dc.subjectCompostos fenólicos
dc.subjectPunica granatum L
dc.subjectClarificação
dc.subjectRomã
dc.titleInfluence of microfiltration process on the anthocyanin pomegranate juice content.
dc.typeResumo em anais e proceedings

Archivos

Colecciones

Embrapa Agroindústria de Alimentos (CTAA)