IdézéskapcsolatGonzález. Recovery and biotechnological production of high-value-added products from fruit and vegetable residues. (2014) Megjelent: Engineering Aspects of Food Biotechnology pp. 327-357

Közlemény:
Dalmadi I. Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: a kinetic study. (2006) JOURNAL OF FOOD BIOCHEMISTRY 0145-8884 30 56-76
Kapcsolódó cikk:
González. Recovery and biotechnological production of high-value-added products from fruit and vegetable residues. (2014) Megjelent: Engineering Aspects of Food Biotechnology pp. 327-357
Független: Igen
2020-11-27 06:10