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Semi-industrial microwave treatments positively affect the quality of orange colored smoothies
(Springer Verlag, 2016-10)
Enriched functional carrot smoothie with biosynthesized phenolic compounds
(Springer Science + Business Media, 2016-11)
Health-promoting compounds changes of a green fresh vegetables smoothie during shelf life
(Chapman and Hall, 2016-06)
UV-B and UV-C combination to enhance phenolic compounds biosynthesis in fresh-cut carrots
(Association of Food Scientists and Technologists, 2016-09)
Proceedings of the 4th Workshop on agri-food research. WiA.15
(Universidad Politécnica de Cartagena, 2016)
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