Quality improvement of jaggery, a traditional sweetener, using bagasse activated carbon
| Autor: | Solís-Fuentes, Julio Alberto, Hernández-Ceja, Yessica, Hernández-Medel, María del Rosario, García-Gómez, Rolando S., Bernal-González, Marisela, Mendoza-Pérez, Samuel, Durán-Domínguez-de-Bazúa, María del Carmen |
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| Zdroj: | In Food Bioscience December 2019 32 |
| Databáze: | ScienceDirect |
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