Zobrazeno 1 - 3
of 3
pro vyhledávání: '"zinc fortified olives"'
Autor:
Joaquin Bautista-Gallego, Francisco Rodríguez-Gómez, Verónica Romero-Gil, Antonio Benítez-Cabello, Francisco N. Arroyo-López, Antonio Garrido-Fernández
Publikováno v:
Frontiers in Nutrition, Vol 5 (2018)
The work assays the use of various concentrations of ZnCl2 (0.0–0.1%, w/v) in packaged natural black Manzanilla table olives. The transformations were followed for 4 months. The presence of Zn modified the leaching of total sugars (sucrose, glucose
Externí odkaz:
https://doaj.org/article/674dcfa7b16f483db969cc8febdc92e3
Autor:
Antonio Benítez-Cabello, Verónica Romero-Gil, Francisco Rodríguez-Gómez, Francisco Noé Arroyo-López, Joaquín Bautista-Gallego, Antonio Garrido-Fernández
Publikováno v:
Frontiers in Nutrition
Digital.CSIC. Repositorio Institucional del CSIC
instname
Frontiers in Nutrition, Vol 5 (2018)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Frontiers in Nutrition, Vol 5 (2018)
12 Páginas.-- 7 Figuras.-- 1 Tabla
The work assays the use of various concentrations of ZnCl2 (0.0–0.1%, w/v) in packaged natural black Manzanilla table olives. The transformations were followed for 4 months. The presence of Zn modified the l
The work assays the use of various concentrations of ZnCl2 (0.0–0.1%, w/v) in packaged natural black Manzanilla table olives. The transformations were followed for 4 months. The presence of Zn modified the l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a9afca96e15fb50a67f06f893dbd14d
http://europepmc.org/articles/PMC6213799
http://europepmc.org/articles/PMC6213799
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