Extraction and partial purification of proanthocyanidins (PAC) from Cacao seeds
Extraction from fresh cacao seeds was carried out using 25%, 50%, 70%, and 95%n ethanol to determine what concentration gives the highest yield in extracting proanhocyanidins (PAC). The trend showed that as ethanol concentration increased, the yield also increased (25%=20.67%, 50%-50.80%, 70%-58.4...
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| Formato: | Tesis |
| Lenguaje: | English |
| Publicado: |
2011
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