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

Stephany C. de Rezende1,2, João A. Pinto1,3, Isabel P. Fernandes1,3, Fernanda V. Leimann1,2* and Maria-Filomena Barreiro1,3*

Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Bragança, Portugal
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
Mountain Research Centre (CIMO), Polytechnic Institute of Bragança, Bragança, Portugal

*Corresponding author: email; email.

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