Ciencia y Tecnología de los Alimentos
Resultados: Listando 10 de 413 en la página 38 de 42
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Dynamic sensory analysis from smoked bacon with reforested wood: A study with co...
Production of sugar cane spirits for double distillation in rectifying still
Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment,...
Reduced levels of fat in Italian sausages and its influence on sensory tasters of...
Effect of ultrasound technology on structure, physical properties and lycopene in...
Bioactive compounds in cambuci (Campomanesia phea O. Berg Landrum) and uvaia (Eugenia...
Recovery of active compounds from avocado oil residues: sustainable alternatives...
Bioaccessibility in vitro of tocopherols and tocotrienols in vegetable oils
Antioxidant activity and phenolic composition of vegetables consumed in Brazil
Use of fruit processing by-products for the development of cookies: physicochemical,...
Resultados: Listando 10 de 413 en la página 38 de 42
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