Mostrando 3 resultados de: 3
Filtros aplicados
Publisher
Brazilian Journal of Food Technology(1)
Journal of Agricultural and Food Chemistry(1)
Quito: Universidad de las Américas, 2018(1)
Comparación de metodologías para determinación de humedad total en maíz duro (Zea Mays L.)
Bachelor ThesisAbstract: El maíz Zea mays L. de origen mexicano es una gramínea y su producción mundial es de 3 millones de tPalabras claves:Analisis Comparativo, humedad, maíz, Produccion AlimentariaAutores:Daniela Monserrat Villamarín Rodríguez, Héctor Palacios-CabreraFuentes:rraaeAnalysis of sugars and chlorogenic acid in coffee harvested at different ripening stages and after processing
ArticleAbstract: Compounds such as sugar and clorogenic acids, accumulated during the ripening of coffee beans, havePalabras claves:5-CQA, Caffeoylquinic acid, Coffea arabica L, High performance liquid chromatography, Reducing sugars, Roasted coffee, sucroseAutores:Dos Santos R.A., Héctor Palacios-Cabrera, Prado M.A., Rosa Elena PertierraFuentes:googlescopusEvaluation of residual levels of benomyl, methyl parathion, diuron, and vamidothion in pineapple pulp and bagasse (smooth cayenne)
ArticleAbstract: The objective of this research was to study the residual levels of benomyl, methyl parathion, diuronPalabras claves:By-products, PESTICIDES, Pineapple, processing, ResiduesAutores:Batista R., Héctor Palacios-Cabrera, Menezes H.C., Oliveira J.Fuentes:googlescopus