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1.
Effect of Different Methods of Thermal Treatment on Starch and Bioactive Compounds of Potato.
Plant Foods Hum Nutr
; 75(2): 298-304, 2020 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-32189232
2.
Fruit Physical Features, Phenolic Compounds Profile and Inhibition Activities of Cranberry Cultivars (Vaccinium macrocarpon) Compared to Wild-Grown Cranberry (Vaccinium oxycoccus).
Plant Foods Hum Nutr
; 74(3): 300-306, 2019 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-31098879
3.
Chaenomeles Species-Characteristics of Plant, Fruit and Processed Products: A Review.
Plants (Basel)
; 11(22)2022 Nov 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36432767
4.
Effect of vitamin C fortification on the quality of cow's and goat's yoghurt.
Food Sci Nutr
; 10(11): 3621-3626, 2022 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-36348801
5.
The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices.
Plants (Basel)
; 9(12)2020 Dec 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-33322599
6.
Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage.
Food Chem
; 203: 340-347, 2016 Jul 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26948623
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