Ciencia y Tecnología de los Alimentos
Resultados: Listando 10 de 424 en la página 39 de 43
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Dynamic sensory analysis from smoked bacon with reforested wood: A study with co...
The modified atmosphere in the post-harvest conservation of cambuci and uvaia: native...
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
Resultados: Listando 10 de 424 en la página 39 de 43
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