Ámbito de investigación
4BCC Vanguardia Culinaria
Artigos (2) Publicacións nas que participase algún/ha investigador/a
2021
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Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses
LWT, Vol. 148
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Microbiological and sensory characterization of kombucha SCOBY for culinary applications
International Journal of Gastronomy and Food Science, Vol. 23