Determinación del efecto antioxidante del ácido ascórbico a diferentes concentraciones y tiempo de maduración en el banano (musa cavendish) para la deshidratación

Fruits is widely consumed throughout the world and its conservation is necessary. Due to this several techniques are used for its conservation, being dehydration by hot air one of the most used, reducing the activity of water to a level where microorganisms can´t develop. In this study the ascorbic...

• מחבר ראשי: Guamangallo Tandalla, Jessica Verónica (author)
• פורמט: bachelorThesis
• שפה: spa
• יצא לאור: 2018
• נושאים: Acido ascórbico; Antioxidante; Banano; CIEL
• גישה מקוונת: http://dspace.unach.edu.ec/handle/51000/4528