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...
| Κύριος συγγραφέας: | |
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| Μορφή: | Thesis |
| Γλώσσα: | Αγγλικά |
| Έκδοση: |
2011
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