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...
| Egile nagusia: | |
|---|---|
| Formatua: | Thesis |
| Hizkuntza: | English |
| Argitaratua: |
2011
|
| Gaiak: |