Buscar
Mostrando ítems 1-6 de 6
Semi-industrial microwave treatments positively affect the quality of orange colored smoothies
(Springer Verlag, 2016-10)
Enriched functional carrot smoothie with biosynthesized phenolic compounds
(Springer Science + Business Media, 2016-11)
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)
Redes sociales