Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

cracking index; fruit quality; sweet cherry fruit; yield efficiency; Prunus dulcis; processing; sensorial analysis; fatty acids; antioxidant; Beetroot (Beta vulgaris L.); juice; bioactive components; fermented beverage; probiotics; Linum usitatissimum; Camelina sativa; antioxidant capacity; bioactive compounds; glucosinolates; lignans; phenols; co-products valorization; wheat noodles; isomaltodextrin; storage stability; cooking quality; sensory evaluation; microstructure; legume; germination; lyophilization; chemical compounds; FT-IR analysis; principal component analysis; ozone; sea buckthorn; mechanical properties; microbial load; grape peels; pasta; wheat flour; fibers; antioxidants; biofortification; ripening; selenium; Solanum lycopersicum; volatile organic compounds (VOCs); rhubarb; sugars; organic acids; juices; yield of petioles; non-browning; polyphenol oxidase; phenolics; vitamin C; glutathione