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...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2024
|
| Subjects: | |
| Online Access: | http://repositorio.utc.edu.ec/handle/27000/11768 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag Be the first to leave a comment!