Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids

Manuella Macedo, Renata Débora Pinto Robrigues, Gustavo Adolfo Saavedra Pinto, Edy Sousa de Brito
  • Journal of Food Science and Technology, June 2014, Springer Science + Business Media
  • DOI: 10.1007/s13197-014-1411-x

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

The following have contributed to this page: Dr Edy Brito

In partnership with: