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pro vyhledávání: '"Juan Jharol Segovia-Huarcaya"'
Autor:
Juan Jharol Segovia-Huarcaya, Lilian Silvana Valentin-Soto, Oscar Herrera-Calderon, César Máximo Fuertes-Ruitón, Josefa Bertha Pari-Olarte, Eddie Loyola-Gonzales, José Santiago Almeida-Galindo, José Francisco Kong-Chirinos, Elizabeth Julia Melgar-Merino, Mohammed Merae Alshahrani, Shafi Mahmud
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Bagasse is a byproduct generated during the process of making the traditional Andean drink named “chicha de jora” in Peru, which is a potential source for the extraction of ferulated arabinoxylan (FAX). The aim of this study was to extract and ch
Externí odkaz:
https://doaj.org/article/c952b5c86e4d444e929058446c5d4fb1
