Evaluación de la capacidad antioxidantes de extractos acuosos de curcuma (Longa linn),aplicados en la elaboración de salsa de tomate , Machala 2014.
The aim of this research is to determine the antioxidant capacity of Turmeric rhizome (Longa linn) for different antioxidants resource. Turmeric (Curcuma longa linn) had a moisture content of 9.25% ash 10.41% total solids 90.75% 7.10 pH resulting in a percentage for the color of 234,19%. antioxidant...
Kaydedildi:
| Yazar: | |
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| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2015
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| Konular: | |
| Online Erişim: | http://repositorio.utmachala.edu.ec/handle/48000/2869 |
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