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1.
The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds.
Foods;
12(22)2023 Nov 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-38002234
2.
Comparative physicochemical characteristics and in vitro protein digestibility of alginate/calcium salt restructured pork steak hydrolyzed with bromelain and addition of various hydrocolloids (low acyl gellan, low methoxy pectin and κ-carrageenan).
Food Chem;
393: 133315, 2022 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35653998
3.
Effects of Maturity and Thermal Treatment on Phenolic Profiles and In Vitro Health-Related Properties of Sacha Inchi Leaves.
Plants (Basel);
11(11)2022 Jun 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-35684288
4.
Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain.
Food Chem;
361: 130079, 2021 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34033991
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