Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases Effect on quality and shelf life

von Abenoza, María
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2019)

Effect of ohmic heating processing conditions on color stability of fungal pigments

von Aguilar-Machado, Diederich
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2017)