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1.
Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics.
Foods
; 12(5)2023 Feb 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-36900513
2.
Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes' Cheese from a Sustainable Part-Time Grazing System.
Foods
; 10(1)2021 Jan 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-33401637
3.
Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela.
Foods
; 9(3)2020 Mar 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-32183283
4.
Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk.
Foods
; 9(10)2020 Oct 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-33049943
5.
Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM.
Food Chem
; 278: 720-728, 2019 Apr 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-30583434
6.
Corrigendum to "Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM".
Food Chem
; 286: 307-308, 2019 07 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30827611
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