Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Resíduos agroindustriales"'
Autor:
Lazzari, Anderson, Barbosa, Heloisa Dias, Silva, Ingrid Caroline da, Silva, Lucas Henrique Maldonado da, Dada, Ana Paula, Oliveira Cestário, Andresa Caroline de, Machado Filho, Evandro Ribeiro
Publikováno v:
Research, Society and Development; Vol. 10 No. 3; e29710313357
Research, Society and Development; Vol. 10 Núm. 3; e29710313357
Research, Society and Development; v. 10 n. 3; e29710313357
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 3; e29710313357
Research, Society and Development; v. 10 n. 3; e29710313357
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Brazil is a country that stands out for its great agricultural activity, as a result, it is one of the countries that most produces agro-industrial waste. It has a prominent position in terms of fruit production. Food, in addition to providing essent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::0efd4aa2ff44be1a9975969ce637c8b9
https://rsdjournal.org/index.php/rsd/article/view/13357
https://rsdjournal.org/index.php/rsd/article/view/13357
Autor:
Delma Pereira da Silva Bernardi, Rachel Gomes Coelho, Nelson Pereira Carvalho, Sérgio Guimarães Viroli, Sérgio Luis Melo Viroli
Publikováno v:
Research, Society and Development; Vol. 10 No. 14; e84101421878
Research, Society and Development; Vol. 10 Núm. 14; e84101421878
Research, Society and Development; v. 10 n. 14; e84101421878
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 14; e84101421878
Research, Society and Development; v. 10 n. 14; e84101421878
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Acetic fermentation or vinegar is the product obtained from fermented alcoholic wort, cereals or hydroalcoholic mixture with a minimum volatile acidity of 4g/100m.L-1. The present study produced, characterized and correlated the total dry extract wit
Publikováno v:
Brazilian Journal of Obesity, Nutrition and Weight Loss; Vol. 10 No. 60 (2016); 303-307
Revista Brasileña de Obesidad, Nutrición y Pérdida de Peso; Vol. 10 Núm. 60 (2016); 303-307
Giornale brasiliano di obesità, nutrizione e perdita di peso; V. 10 N. 60 (2016); 303-307
RBONE-Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 10 n. 60 (2016); 303-307
Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 10 n. 60 (2016); 303-307
Revista brasileira de obesidade, nutrição e emagrecimento
Instituto Brasileiro de Ensino e Pesquisa em Fisiologia do Exercício (IBPEFEX)
instacron:IBPEFEX
Revista Brasileña de Obesidad, Nutrición y Pérdida de Peso; Vol. 10 Núm. 60 (2016); 303-307
Giornale brasiliano di obesità, nutrizione e perdita di peso; V. 10 N. 60 (2016); 303-307
RBONE-Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 10 n. 60 (2016); 303-307
Revista Brasileira de Obesidade, Nutrição e Emagrecimento; v. 10 n. 60 (2016); 303-307
Revista brasileira de obesidade, nutrição e emagrecimento
Instituto Brasileiro de Ensino e Pesquisa em Fisiologia do Exercício (IBPEFEX)
instacron:IBPEFEX
Strawberries are an important commercial fruit with excellent potential for processing, being cultivated in almost every country in the world. Currently, agricultural industries invest in increased processing power, generating large amounts of byprod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::cfa7ba3ab9e7e368264cbd0fea09873c
http://www.rbone.com.br/index.php/rbone/article/view/478
http://www.rbone.com.br/index.php/rbone/article/view/478
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