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Enriched functional carrot smoothie with biosynthesized phenolic compounds
(Springer Science + Business Media, 2016-11)
High heating rates affect greatly the inactivation rate of Escherichia coli
(Frontiers Media, 2016-08)
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)
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