Evaluation of the temperature effect and pectinolytic enzyme complex to obtaining of compounds carotenoids from bagasse cashew apple.

Vista sencilla de ítem
dc.contributorManuella Macêdo Barbosa, UFC; Renata Débora Pinto Rodrigues, PIBIC; GUSTAVO ADOLFO SAAVEDRA PINTO, CNPAT; EDY SOUSA DE BRITO, CNPAT.
dc.creatorBARBOSA, M. M.
dc.creatorRODRIGUES, R. D. P.
dc.creatorPINTO, G. A. S.
dc.creatorBRITO, E. S. de
dc.date2011-04-10T11:11:11Z
dc.date2011-04-10T11:11:11Z
dc.date2011-03-28
dc.date2010
dc.date2017-05-29T11:11:11Z
dc.date.accessioned2026-06-30T23:03:34Z
dc.identifierIn: INTERNATIONAL HORTICULTURAL CONGRESS, 28., 2010, Lisboa, Portugal. Book of Abstracts. Lisboa: International Society for Horticultural Science, 2010. p. 324.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/883295
dc.identifier.urihttp://hdl.handle.net/123456789/373126
dc.languageeng
dc.rightsopenAccess
dc.subjectTemperature effect
dc.subjectPectinolytic enzyme complex
dc.subjectBagasse cashew apple
dc.titleEvaluation of the temperature effect and pectinolytic enzyme complex to obtaining of compounds carotenoids from bagasse cashew apple.
dc.typeResumo em anais e proceedings

Archivos

Colecciones

Embrapa Agroindustria Tropical (CNPAT)