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Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage
(Society of Chemical Industry, 2017-09)
Semi-industrial microwave treatments positively affect the quality of orange colored smoothies
(Springer Verlag, 2016-10)
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)
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)
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