3 - Green technologies for food processing: Principal considerations
| Autor: | María, López-Pedrouso, B., Díaz-Reinoso, José M., Lorenzo, Giancarlo, Cravotto, Barba, Francisco J., A., Moure, H., Domínguez, Daniel, Franco |
|---|---|
| Zdroj: | In Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds 2019:55-103 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|