Výsledky vyhledávání - "Ingrid G, Ramos"

Physico-chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour

Autor: Emanuela M, Coelho, Luciana C, de Azevêdo, Arão C, Viana, Ingrid G, Ramos, Raquel G, Gomes, Marcos Dos S, Lima, Marcelo A, Umsza-Guez

Publikováno v: Journal of the science of food and agriculture. 98(1)

The peel of yellow passion fruit is as an agro-industrial waste of great environmental impact, representing more than 50% of the total weight of the fruit. For this reason, and also considering its importance as a source of functional components such

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::fe4d4144a8ca455cd0ae7d99776e9f58
https://pubmed.ncbi.nlm.nih.gov/28556245

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