Ciencia y Tecnología de los Alimentos
Resultados: Listando 10 de 423 en la página 36 de 43
Nombre
Título
Área
Documento
Facultad
Año
Antioxidant activity of spices extracts in model systems and in the oxidative stability...
Effect of processing steps on the quality of Brazil nut (Bertholletia excelsa, H.B.K.):...
Marination of Biceps femoris with hydrolyzed soy protein and its effect on beef quality...
Influence of feed withdrawal, probiotics and antibiotic on the enterobacteria, lactic...
Characterization and determination of minerals in Brazilian sugar samples
Agro-industrial residues from Amazonian fruits: bioactive composition, bioaccessibility...
Phenolic characterization by LC-ESI-QTOF-MS and biological activities of Amazonian...
Chemical composition of redistilled spirits due to the alcohol content of low wi...
Development of antioxidant and antimicrobial chitosan-based packaging for special...
Production of fructooligosaccharides from sugarcane molasses by Saccharomyces cerevisiae...
Resultados: Listando 10 de 423 en la página 36 de 43
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