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1.
The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.
J Sci Food Agric
; 98(10): 3728-3734, 2018 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-29315594
2.
Changes in Novel Anthropometric Indices of Abdominal Obesity during Weight Loss with Selected Obesity-Associated Single-Nucleotide Polymorphisms: A Small One-Year Pilot Study.
Int J Environ Res Public Health
; 19(18)2022 09 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-36142109
3.
The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado.
Foods
; 10(10)2021 Oct 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-34681541
4.
Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB.
Foods
; 9(1)2020 Jan 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-31963811
5.
Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.
Acta Sci Pol Technol Aliment
; 18(2): 163-171, 2019.
Artículo
en Inglés
| MEDLINE | ID: mdl-31256544
6.
The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate.
Acta Sci Pol Technol Aliment
; 15(3): 311-320, 2016.
Artículo
en Inglés
| MEDLINE | ID: mdl-28071030
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