Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Guillermo Alcusón"'
Publikováno v:
LWT - Food Science and Technology. 85:104-109
The effect of sous-vide processing of borage stems on the organoleptic and health-related properties of this product was evaluated. Color, hardness, chlorophyll and total phenolic contents and antioxidant activity were analyzed after thermal treatmen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ee96089d0b270c4d61229ee69b441e7
https://doi.org/10.1016/j.lwt.2017.07.012
https://doi.org/10.1016/j.lwt.2017.07.012
