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过滤: 关键词 Interacción intermolecular

Estudio cinético termodinámico de la interacción intermolecular de antocianinas con goma de mezquite y sus fracciones

描述:	Mesquite gum is a highly branched polysaccharide that has demonstrated a great similarity with Arabic gum and even it has shown better functional properties than the latter. In this work it was found that mesquite gum is composed by three principal fractions with different molecular weights and chemical compositions, getting...
学科:	Food industry and trade, Anthocyanins, Coloring matter in food, Colorantes en los alimentos, Biotechnology, Antocianinas, Industria alimentaria, Mesquite, Goma de mezquite, and Biotecnología
创造者:	Román Guerrero, Angélica
贡献者:	Pérez Alonso, César, Rodríguez Huezo, María Eva, Jiménez Alvarado, Rubén, Orozco Villafuerte, Juan, Vernon Carter, Eduardo Jaime, and Cruz Sosa, Francisco
出版者:	Universidad Autónoma Metropolitana
Posgrado:	Doctorado en Biotecnologia
语言:	spa
Año de publicación:	2012
权:	Acceso Abierto
执照:	Atribucion-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)
Tipo de Recurso:	info:eu-repo/semantics/doctoralThesis
识别码:	https://doi.org/10.24275/uami.3f462565f