Reducing sugars degradation in cocoa mucilage to produce bioethanol

Reducing sugars degradation in cocoa mucilage to produce bioethanol

El mucílago es un componente de la vaina de cacao, está constituido por el mesocarpio del fruto y representa el 15-20% del peso del grano fresco, el alto contenido de azúcares reductores que se encuentra en el mucílago de las variedades CCN-51 7.42% de azúcares y 11.36% en Nacional) permitió que el...

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Bibliographic Details
Main Authors:	José Vicente Villarroel-Bastidas, Gabriela del Carmen Angulo-Ortega, Josué Briones-Bitar
Format:	Article
Language:	English
Published:	Universidad de Antioquia 2022-09-01
Series:	Revista Facultad de Ingeniería Universidad de Antioquia
Subjects:	Cocoa Varieties Mucilage Yeast
Online Access:	https://revistas.udea.edu.co/index.php/ingenieria/article/view/347108

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