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Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (Theobroma cacao L.): An Alternative to Improve Raw Material in the Industry of Chocolate
Maritza Gil, Francy Orrego, Edith Cadena, Rosa Alegria, Julian Londono-Londono
Food Nutr. Sci. Vol.7 No.4, April 20, 2016  DOI: 10.4236/fns.2016.74023
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Dissolution Behavior of Gold in Alkaline Media Using Thiourea
Cristian Vargas, Patricio Navarro, Daniel Espinoza, Jorge Manríquez, Erica Mejía
Int. J. Nonferrous Metall. Vol.8 No.1, December 29, 2018  DOI: 10.4236/ijnm.2019.81001
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cysA, cysP, and rpoS mutations increase the power density in P. aeruginosa microbial fuel cells: Performing enhancement based on metabolic flux analysis
Juan Diego Mejía, Cindy Stephany Rojas, Laura Avellaneda Franco, David Alejandro Urbina Gómez, Beatriz Helena Correa Arias, Nubia Milena Velasco Rodriguez, Maria Teresa Cortes Montañez, Martha Josefina Vives-Flórez, Andrés Fernando González Barrios
Adv. Biosci. Biotechnol. Vol.4 No.1, January 28, 2013  DOI: 10.4236/abb.2013.41015
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Obtaining Bioethanol through Hydrolytic Treatment of Agro-Industrial Banana Residues
Juan C. Sánchez-Acuña, Mildred M. Granados-Gómez, Luisa F. Navarrete-Rodríguez, Jesús G. Rangel-Peraza, Yaneth A. Bustos-Terrones
J. Agri. Chem. Environ. Vol.7 No.1, February 26, 2018  DOI: 10.4236/jacen.2018.71006
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Electronic Tongue and Neural Networks, Biologically Inspired Systems Applied to Classifying Coffee Samples
Álvaro A. Arrieta Almario, Rosa L. Tarazona Cáceres
Am. J. Anal. Chem. Vol.5 No.4, March 21, 2014  DOI: 10.4236/ajac.2014.54033
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