Efecto del ácido ascórbico en el pardeamiento enzimático de la pulpa de pitahaya (Hylocereus undatus) almacenada a diferentes temperaturas de congelación

This study was conducted to evaluate the effect of Ascorbic acid on the enzyme tic Browning of the pulp of pitahaya (Hylocereus undatus) stored at different temperatures from freezing throung the application of the factor: percentage of Ascorbic acid (A) and (B)storage temperature, established level...

• Главный автор: Barreiro Solórzano, María Lilisbeth (author)
• Другие авторы: Vera Zambrano, Leydi Auxiliadora (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2017
• Предметы: Pardeamiento enzimático; Análisis colorimétrico; Ácido ascórbico; Pulpa de Pitahaya
• Online-ссылка: http://repositorio.espam.edu.ec/handle/42000/634