SACCHARIFICATION ENZYMATIC APPLIED TO THE FRESH PEA POD VARIETY PISUM SATIVUM L. FOR OBTAIN REDUCING SUGAR.
This study describes the process of enzymatic saccharification applied to the fresh pea pod variety Santa Isabel, a content rich vegetable material lignocellulose, which can be exploited to obtain sugars. For effects of the research they thought about to apply nine treatments keeping in mind: the so...
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| Format: | Article |
| Language: | Spanish |
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Universidad Nacional Abierta y a Distancia
2010-05-01
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| Series: | Publicaciones e Investigación |
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| Online Access: | http://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/579 |