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High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology.
Polmann, Gabriela; Rossi, Gabriela Barbosa; Teixeira, Gerson Lopes; Maciel, Laércio Galvão; de Francisco, Alicia; Arisi, Ana Carolina Maisonnave; Block, Jane Mara; Feltes, Maria Manuela Camino.
Afiliación
  • Polmann G; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.
  • Rossi GB; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.
  • Teixeira GL; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.
  • Maciel LG; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.
  • de Francisco A; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.
  • Arisi ACM; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.
  • Block JM; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.
  • Feltes MMC; Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Santa Catarina 88034-001 Brazil.
J Food Sci Technol ; 59(6): 2284-2294, 2022 Jun.
Article en En | MEDLINE | ID: mdl-35602452
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2022 Tipo del documento: Article Pais de publicación: India
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2022 Tipo del documento: Article Pais de publicación: India