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...
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2015
|
| Soggetti: | |
| Accesso online: | http://repositorio.utmachala.edu.ec/handle/48000/2869 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
Aggiungi Tag Lascia un commento!