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OPTIMIZACIÓN DEL PROCESO DE EXTRACCIÓN HIDROALCOHÓLICA A PARTIR DE PULPA DE CEREZO NEGRO (SYZYGIUM CUMINI L. SKEELS).

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Title: OPTIMIZACIÓN DEL PROCESO DE EXTRACCIÓN HIDROALCOHÓLICA A PARTIR DE PULPA DE CEREZO NEGRO (SYZYGIUM CUMINI L. SKEELS).
Alternate Title: Optimization of the hydroalcoholic extraction process from black cherry (Syzygium cumini L. Skeels) pulp.
Authors: Gaibor, Fabián M.1 mauriciogaibor@gmail.com, Cuba, Anelys2, Rodríguez, Daliannis2, García, Mario A.2, Casariego, Alicia2
Source: Ciencia y Tecnología de los Alimentos. may-ago2017, Vol. 27 Issue 2, p51-59. 9p.
Database: Academic Search Ultimate
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  Data: OPTIMIZACIÓN DEL PROCESO DE EXTRACCIÓN HIDROALCOHÓLICA A PARTIR DE PULPA DE CEREZO NEGRO (SYZYGIUM CUMINI L. SKEELS).
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  Data: Optimization of the hydroalcoholic extraction process from black cherry (Syzygium cumini L. Skeels) pulp.
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  Data: <searchLink fieldCode="JN" term="%22Ciencia+y+Tecnología+de+los+Alimentos%22">Ciencia y Tecnología de los Alimentos</searchLink>. may-ago2017, Vol. 27 Issue 2, p51-59. 9p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=128538857
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      – TitleFull: OPTIMIZACIÓN DEL PROCESO DE EXTRACCIÓN HIDROALCOHÓLICA A PARTIR DE PULPA DE CEREZO NEGRO (SYZYGIUM CUMINI L. SKEELS).
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