Your browser doesn't support javascript.
loading
Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit.
Castelló, M L; Heredia, A; Domínguez, E; Ortolá, M D; Tarrazó, J.
Afiliação
  • Castelló ML; Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Camino de Vera s/n, P.B. 22012, 46020 Valencia, Spain. Electronic address: mcasgo@upvnet.upv.es.
  • Heredia A; Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Camino de Vera s/n, P.B. 22012, 46020 Valencia, Spain.
  • Domínguez E; Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Camino de Vera s/n, P.B. 22012, 46020 Valencia, Spain.
  • Ortolá MD; Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Camino de Vera s/n, P.B. 22012, 46020 Valencia, Spain.
  • Tarrazó J; Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Camino de Vera s/n, P.B. 22012, 46020 Valencia, Spain.
Food Chem ; 128(2): 323-9, 2011 Sep 15.
Article em En | MEDLINE | ID: mdl-25212138
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem Ano de publicação: 2011 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem Ano de publicação: 2011 Tipo de documento: Article