Effect of Fermentation and Extraction Techniques on the Physicochemical Composition of Copoazú Butter (<i>Theobroma grandiflorum</i>) as an Ingredient for the Cosmetic Industry

The Copoazú is a <i>Theobroma</i> species of Amazonian origin, and its derived products have a high content of lipids valuable for both the cosmetic and food industries. The composition of the butter extracted from its seeds can vary depending on the postharvest process and the diverse extraction te...

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Principais autores:	Luisa L. Orduz-Díaz, Kimberly Lozano-Garzón, Willian Quintero-Mendoza, Raquel Díaz, Juliana E. C. Cardona-Jaramillo, Marcela P. Carrillo, Diana Carolina Guerrero, Maria Soledad Hernández
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2024-05-01
סדרה:	Cosmetics
נושאים:	copoazú copoazú butter fermentation cosmetics pressing
גישה מקוונת:	https://www.mdpi.com/2079-9284/11/3/77
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!