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The role of emerging technologies in the dehydration of ber..:
Pateiro Moure, Mirian
;
Vargas Ramella, Márcio
;
Franco, Daniel
...
Food Chemistry-X, 16, 100465 (2022). , 2022
Link:
http://hdl.handle.net/11093/4133
RT Journal T1
The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life
UL https://suche.suub.uni-bremen.de/peid=base-ftunivvigo:oai:www.investigo.biblioteca.uvigo.es:11093_4133&Exemplar=1&LAN=DE A1 Pateiro Moure, Mirian A1 Vargas Ramella, Márcio A1 Franco, Daniel A1 Gomes da Cruz, Adriano A1 Zengin, Gökhan A1 Kumar, Manoj A1 Dhama, Kuldeep A1 Lorenzo Rodríguez, José Manuel PB Food Chemistry-X; Enxeñaría química YR 2022 K1 3309.20 Propiedades de Los Alimentos K1 3303.03 Procesos Químicos K1 3309.13 Conservación de Alimentos JF Food Chemistry-X, 16, 100465 (2022) LK http://hdl.handle.net/11093/4133 DO http://hdl.handle.net/11093/4133 SF ELIB - SuUB Bremen
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