Caracterização do suco de araçá vermelho (Psidium cattleianum Sabine) extraído mecanicamente e tratado enzimaticamente.

(1)

Alessandro Nogueira

3

e Eliana Beleski Borba Carneiro

3

1_{Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa, Uvaranas,}

Ponta Grossa, Paraná, Brasil. 2_{Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, Curitiba,} Paraná, Brasil. 3Universidade Estadual de Ponta Grossa, Ponta Grossa, Paraná, Brasil. *Autor para correspondência. E-mail: marliss@pg.cefetpr.br

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