Recuperação e concentração de compostos de aroma do extrato aquoso hidrolisado do bagaço do caju (Anacardium occidentale var. nanum) por pervaporação.

Enter multiple e-mails separated by comma.

imagem

Author(s): COUTO, A. B. B.; GUIMARÃES, C. S.; LEITE, S. G. F.; BIZZO, H. R.; CABRAL, L. M. C.

Publication year: 2011

Types of publication: Paper in annals and proceedings

Unit: Embrapa Food Technology

Keywords: Aroma glicolisado, Bagaço de caju, Hidrólise enzimática, Pervaporação

Further information Download publication (PDF)

Observation

Some of Embrapa's publications are published as ePub files. To read them, use or download one of the following free software options to your computer or mobile device. Android: Google Play Books; IOS: iBooks; Windows and Linux: Calibre.

 

Access other publications

Access the Agricultural Research Database (BDPA) to consult Embrapa's full library collection and records.
Visit Embrapa Bookstore to purchase books and other publications sold by Embrapa.