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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)
Influencia de tratamientos combinados de calor y antimicrobianos naturales en la viabilidad de distintos microorganismos
(María Dolores Esteban Maestre, 2014-03)
Elaboración industrial de haba mínimamente procesada en fresco. Optimización de su calidad y vida comercial
(Mariano Otón Alcaraz, 2017)
Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life
(Society of Chemical Industry, 2018)
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)
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)
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