Obtención de un colorante a partir de los sedimentos producidos en la elaboración de vino de mortiño.
This research work was aimed to obtain a colorant from the sediments of the production of mortiño wine (Vaccinium floribundum). It used the maceration methodology, where extraction time factors (3 to 9 h), temperature (40 to 60 °C), mass/solvent ratio (1:10 to 1:20) and ethanol concentration (85 to...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2024
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| Acceso en liña: | http://repositorio.utc.edu.ec/handle/27000/11768 |
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