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Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage
(Society of Chemical Industry, 2017-09)
Semi-industrial microwave treatments positively affect the quality of orange colored smoothies
(Springer Verlag, 2016-10)
Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life
(Society of Chemical Industry, 2017-10)
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