Article ISI
FOOD PROCESSING FOR INCREASED QUALITY AND CONSUMPTION  (2018)

Food Technology Approaches for Improvement of Organoleptic Properties Through Preservation and Enrichment of Bioactive Compounds

Petzold, G; Moreno, J; GIANELLI, MP; Cerda, F; Mella, K; Zuniga, P; Orellana-Palma, P

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Título según WOS: Food Technology Approaches for Improvement of Organoleptic Properties Through Preservation and Enrichment of Bioactive Compounds
Título de la Revista: FOOD PROCESSING FOR INCREASED QUALITY AND CONSUMPTION
Volumen: 18
Editorial: ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD
Fecha de publicación: 2018
Página de inicio: 67
Página final: 92
Idioma: English
DOI:

10.1016/B978-0-12-811447-6.00003-5
Notas: ISI