Lafarga, T., Ruiz-Aguirre, I., Abadias i Sero, M. I., Viñas Almenar, I., Bobo, G., & Aguiló-Aguayo, I. (2018). Effect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juice.
Citación estilo ChicagoLafarga, Tomás, Isabel Ruiz-Aguirre, Mª Isabel Abadias i Sero, Inmaculada Viñas Almenar, Gloria Bobo, y Ingrid Aguiló-Aguayo. Effect of Thermosonication On the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-enriched Tomato Juice. 2018.
Cita MLALafarga, Tomás, et al. Effect of Thermosonication On the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-enriched Tomato Juice. 2018.