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Quality changes and shelf-life prediction of a fresh fruit and vegetables purple smoothie
(Springer Science + Business Media, 2017-07)
Development of innovative and high nutritional value foods from native legume species
(Elena Collado Marín, 2020)
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)
Factores que afectan al contenido de compuestos bioactivos en alimentos de IV gama
(Grupo de Postrecolección y Refrigeración, UPCT. Asociación Iberoamericana de Tecnología Postcosecha, 2007)
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