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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| Główni autorzy: | , , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2024-05-01
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| Seria: | Cosmetics |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2079-9284/11/3/77 |
| Etykiety: |
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