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| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 1 |
Material Type: Article
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Extracción de almidón de cáscara de cacao Theobroma cacao L. como alternativa de bioprospecciónIon (Bucaramanga, Colombia), 2020-12, Vol.33 (2), p.25-34 [Peer Reviewed Journal]2020. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0120-100X ;ISSN: 2145-8480 ;EISSN: 2145-8480 ;DOI: 10.18273/revion.v33n2-2020002Full text available |
| 2 |
Material Type: Article
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Alternativa de biorremediación a partir de residuos de cacao en la obtención de hongos Pleurotus ostreatus con la implementación de un análisis multicriterioIon (Bucaramanga, Colombia), 2020-06, Vol.33 (1), p.67-77 [Peer Reviewed Journal]2020. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0120-100X ;ISSN: 2145-8480 ;EISSN: 2145-8480 ;DOI: 10.18273/revion.v33n1-2020007Full text available |
| 3 |
Material Type: Article
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Evaluación de la biomasa residual (cereza) de café como sustrato para el cultivo del hongo comestible Pleurotus ostreatusIon (Bucaramanga, Colombia), 2020-06, Vol.33 (1), p.93-102 [Peer Reviewed Journal]2020. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0120-100X ;ISSN: 2145-8480 ;EISSN: 2145-8480 ;DOI: 10.18273/revion.v33n1-2020009Full text available |
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