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Desverdización de los cítricos y del pimiento
(López Camelo, A; Yomi, A; Correa Hernando, EC; Ruiz Altisent, M., 2014)
Enriched functional carrot smoothie with biosynthesized phenolic compounds
(Springer Science + Business Media, 2016-11)
Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life
(Society of Chemical Industry, 2018)
Health-promoting compounds changes of a green fresh vegetables smoothie during shelf life
(Chapman and Hall, 2016-06)
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)
UV-B and UV-C combination to enhance phenolic compounds biosynthesis in fresh-cut carrots
(Association of Food Scientists and Technologists, 2016-09)
Efecto de agentes desinfectantes alternativos al hipoclorito sódico en la calidad de habas mínimamente procesadas en fresco
(Universidad Politécnica de Cartagena, 2014)
Continuous and Conventional Microwave Heating Effects on the Antioxidant Capacity of Tomato Juice
(Universidad Politécnica de Cartagena, 2014)
La combinación del riego deficitario y técnicas de curado mejoran la calidad de la nectarina extratemprana
(Universidad Politécnica de Cartagena, 2014)
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