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Innovative thermal and non-thermal processing, bioaccessibi..
Woodhead Publishing series in food science, technology and nutrition
Barba, Francisco
;
Saraiva, Jorge Manuel Alexandre
;
Cravotto, Giancarlo
. , 2019
Link:
https://www.sciencedirect.com/science/book/97801281417..
RT T1
Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds
UL https://suche.suub.uni-bremen.de/peid=elsevier-fc-1104140078&Exemplar=1&LAN=DE A1 Barba, Francisco A1 Saraiva, Jorge Manuel Alexandre A1 Cravotto, Giancarlo A1 Lorenzo Salgado, José María PB Woodhead Publishing YR 2019 T3 Woodhead Publishing series in food science, technology and nutrition SN 9780128141755 SN 0128141751 SN 0128141743 SN 9780128141748 K1 Bioactive compounds K1 Food science K1 Food K1 Bioavailability K1 Food handling K1 Food Preservation K1 Biological Availability K1 Food Handling K1 Phytochemicals K1 Nutrients K1 Food Technology K1 Composés bioactifs K1 Aliments K1 Biodisponibilité K1 Science des aliments K1 TECHNOLOGY & ENGINEERING K1 Effect of temperature on K1 Preservation K1 biosynthesis K1 Effets de la température sur K1 Conservation K1 Manipulation K1 Food Science LK http://dx.doi.org/https://www.sciencedirect.com/science/book/9780128141748 DO https://www.sciencedirect.com/science/book/9780128141748 SF ELIB - SuUB Bremen
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