“Fermentación de cacao (theobroma cacao l.) con adición de levadura (saccharomyces cerevisiae) y ENZIMA (PPO´S) en la disminución de metales pesados”.
This research was defined to know whether the addition of yeast (Saccharomyces cerevisiae) and enzyme (Polyphenol Oxidase) in the post-harvest stage would improve the sensory properties of cocoa and, in turn, its use would serve as a strategy to reduce cadmium Fermentation which was incorporated at...
Wedi'i Gadw mewn:
| Prif Awdur: | |
|---|---|
| Fformat: | bachelorThesis |
| Iaith: | spa |
| Cyhoeddwyd: |
2021
|
| Pynciau: | |
| Mynediad Ar-lein: | http://repositorio.uteq.edu.ec/handle/43000/6143 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|
Ychwanegu Tag