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

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http://dx.doi.org/10.1007/s13197-014-1411-x

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