Laboratory model for fermentation process for virgin coconut oil : identification and quantification of organic acids

Laboratory model for fermentation process for virgin coconut oil : identification and quantification of organic acids

: The organic acid profiles of coconut milk and virgin coconut oil (VCO) produced during an 18-hr fermentation period were determined by GCMS and GCFID analyses of the corresponding butyl esters. Eleven organic acids were identified and quantified, namely

Saved in:
Bibliographic Details
Main Author: MELODINA, VALDE
Format: text
Published: Archīum Ateneo 2010
Subjects:
Virgin coconut oil (VCO) Organic acids
Fermentation
Online Access:https://archium.ateneo.edu/theses-dissertations/134
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Ateneo De Manila University
id ph-ateneo-arc.theses-dissertations-1260
record_format eprints
spelling ph-ateneo-arc.theses-dissertations-12602021-04-11T05:42:03Z Laboratory model for fermentation process for virgin coconut oil : identification and quantification of organic acids MELODINA, VALDE : The organic acid profiles of coconut milk and virgin coconut oil (VCO) produced during an 18-hr fermentation period were determined by GCMS and GCFID analyses of the corresponding butyl esters. Eleven organic acids were identified and quantified, namely 2010-01-01T08:00:00Z text https://archium.ateneo.edu/theses-dissertations/134 Theses and Dissertations (All) Archīum Ateneo Virgin coconut oil (VCO) Organic acids Fermentation
institution Ateneo De Manila University
building Ateneo De Manila University Library
continent Asia
country Philippines
Philippines
content_provider Ateneo De Manila University Library
collection archium.Ateneo Institutional Repository
topic Virgin coconut oil (VCO) Organic acids
Fermentation
spellingShingle Virgin coconut oil (VCO) Organic acids
Fermentation
MELODINA, VALDE
Laboratory model for fermentation process for virgin coconut oil : identification and quantification of organic acids
description : The organic acid profiles of coconut milk and virgin coconut oil (VCO) produced during an 18-hr fermentation period were determined by GCMS and GCFID analyses of the corresponding butyl esters. Eleven organic acids were identified and quantified, namely
format text
author MELODINA, VALDE
author_facet MELODINA, VALDE
author_sort MELODINA, VALDE
title Laboratory model for fermentation process for virgin coconut oil : identification and quantification of organic acids
title_short Laboratory model for fermentation process for virgin coconut oil : identification and quantification of organic acids
title_full Laboratory model for fermentation process for virgin coconut oil : identification and quantification of organic acids
title_fullStr Laboratory model for fermentation process for virgin coconut oil : identification and quantification of organic acids
title_full_unstemmed Laboratory model for fermentation process for virgin coconut oil : identification and quantification of organic acids
title_sort laboratory model for fermentation process for virgin coconut oil : identification and quantification of organic acids
publisher Archīum Ateneo
publishDate 2010
url https://archium.ateneo.edu/theses-dissertations/134
_version_ 1712577793463681024

Similar Items