Acai pulp and seeds as emerging sources of phenolic compounds for enrichment of residual yeasts (Saccharomyces cerevisiae) through biosorption process
Raquel Rossetto, Giselle Maria Maciel, Débora Gonçalves Bortolini, Valéria Rampazzo Ribeiro, Charles Windson Isidoro Haminiuk
Topics & Concepts
BiosorptionYeastChemistrySaccharomyces cerevisiaeNuclear chemistryAdsorptionFood scienceChromatographyOrganic chemistryBiochemistrySorptionSensory Analysis and Statistical MethodsBotanical Research and Applications