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...

• Автор: Barreiro Solórzano, María Lilisbeth (author)
• Інші автори: Vera Zambrano, Leydi Auxiliadora (author)
• Формат: bachelorThesis
• Мова: spa
• Опубліковано: 2017
• Предмети: Pardeamiento enzimático; Análisis colorimétrico; Ácido ascórbico; Pulpa de Pitahaya
• Онлайн доступ: http://repositorio.espam.edu.ec/handle/42000/634