Ciencia de los Alimentos

Permanent URI for this collection

https://publicacionesabiertas.userena.cl/handle/123456789/355

Browse

ANTIOXIDANT CAPACITY, PHENOLIC CONTENT, QUALITY, KINETICS, ATTRIBUTES, GREENHOUSE, PROFILE, CARROT, POMACE 1

BREAST-CANCER, ANTIOXIDANT ACTIVITY, ACID-COMPOSITION, STABILITY, APOPTOSIS, KINETICS, PROFILE, IMPACT, LEAVES 1

FALLING-FILM, ICE, CRYOCONCENTRATION, MILK, IMPACT 1

HIGH-PRESSURE IMPREGNATION, DEHYDRATION, MOISTURE, KINETICS, MEAT 1

HIGH-PRESSURE TREATMENT, SERIOLELLA-VIOLACEA, K-VALUE, QUALITY CHANGES, FISH MUSCLE, PRE-RIGOR, STORAGE, OXIDATION, TEMPERATURES, FILLET 1

NATURAL ANTIMICROBIALS, ANTIOXIDANT ACTIVITY, ANTIFUNGAL ACTIVITY, FOOD PRESERVATION, SUBLETHAL INJURY, STRAWBERRY PUREE, INACTIVATION, QUALITY, APPLE, IMPACT 1

PARKINSONS-DISEASE, PHENOLIC-COMPOUNDS, EXTRACT, ANTHOCYANINS, QUALITY, ACIDS, IDENTIFICATION, CHROMATOGRAPHY, PURIFICATION, DEGRADATION 1

PHENOLIC-COMPOUNDS PROFILE, ANTIOXIDANT PROPERTIES, BIOACTIVE COMPOUNDS, CHEMICAL-COMPOSITION, BY-PRODUCTS, L., COLOR, CAPACITY, CULTIVARS, KINETICS 1