Ciencia y Tecnología de los Alimentos
Resultados: Listando 10 de 426 en la página 6 de 43
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Antioxidant capacity and chemical composition of vegetables residues for their u...
Functionality of free and microencapsulated propolis in salami
Food structure design to modulate bioaccessibility of carotenoids from brazilian...
Postharvest conservation techniques for purple carrot newly introduced in Brazil
Minimal processing of purple onion: biochemical, physiological and microbiological...
Off flavor detection and control in nile tilapia (Oreochromis niloticus) through...
Development of particles containing eucalyptus essential oil for control of Rhizopus...
Antioxidant, anticholinesterase activity and metabolomic profile of different types...
Consumption of fresh fruits and vegetables in Piracicaba/SP and its socioeconomic...
Physical, chemical and sensorial effects of gamma irradiation and cooking on soybean...
Resultados: Listando 10 de 426 en la página 6 de 43
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