Optimización de la extracción de antioxidantes en subproducto de tamarindo (Tamarindus indica L.)
In the present work, the effect of the temperature and the sample / solvent ratio of the solid-liquid extracts on the compounds present in the tamarind (by-product) vein, using a 2k factorial design, was evaluated. After obtaining the optimum conditions, the extraction time of compounds was determin...
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| Autor principal: | |
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2016
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| Matèries: | |
| Accés en línia: | http://dspace.utpl.edu.ec/handle/123456789/16276 |
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