Open Access

ARTICLE

Oxypropylation of Brazilian Pine-Fruit Shell Evaluated by Principal Component Analysis

Stephany C. de Rezende^1,2, João A. Pinto^1,3, Isabel P. Fernandes^1,3, Fernanda V. Leimann^1,2* and Maria-Filomena Barreiro^1,3*

1 Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Bragança, Portugal
2 Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná -UTFPR Campus Campo Mourão, Via Rosalina Maria Dos Santos, 1233. CEP 87301-899. Caixa Postal: 271, Campo Mourão-PR-Brasil
3 Mountain Research Centre (CIMO), Polytechnic Institute of Bragança, Bragança, Portugal

*Corresponding author: ; .