Elaboración de un aditivo natural mediante la extracción de enzimas del kiwi verde (Actinidia deliciosa) y de piña hawaiana (Ananas comosus) por el método de precipitación alcohólica, para el ablandamiento de carne de res
In the present investigation, the extraction of actinidin enzymes from green kiwifruit and bromelain from Hawaiian pineapple was developed by the alcoholic precipitation method; this type of method is not commonly used to extract enzymes from fruits. For this purpose, physicochemical analyses were p...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2022
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| Online Zugang: | https://dspace.ueb.edu.ec/handle/123456789/4841 |
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