Note: A Comparative Study on the In Vitro Antiradical Activity and Hydroxyl Free Radical Scavenging Activity in Aged Red Wines
Stamatina Kallithraka, I. Parejo, Panagiotis Kefalas, Dimitris P. Makris
págs. 383-388
Kinetics of Solute Gain and Water Loss During Osmotic Dehydration of Orange Slices
María Teresa Chafer, Amparo Chiralt Boix, Sergio Javier Pérez Olivero
págs. 389-396
Evaluation of Aroma Compounds in Wine Vinegars: Effect of Previnus Neutralisation of Samples
págs. 397-402
Note: Ultra High Hydrostatic Pressure Inactivation of Escherichia coli in Milk, and Orange and Peach Juices
págs. 403-408
Relationship Between Interfacial Behaviour of Native and Denatured Soybean Isolates and Microstructure and Coalescence of Oil in Water Emulsions: Effect of Salt and Protein Concentration
págs. 409-420
Note: Effect of Crossbreeding and Rearing System on Iberian Ham Volatile Compounds
Angela Jurado García-Posada, María Carmen García González, Ana Isabel Carrapiso Martínez
págs. 421-426
págs. 427-434
págs. 435-442
© 2001-2024 Fundación Dialnet · Todos los derechos reservados