4BCC Gestión empresarial
Arloa
Diego
Prado Vásquez
Diego Prado Vásquez-rekin lankidetzan egindako argitalpenak (2)
2023
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Bioluminescence experience in the holistic cuisine: Making contact through living light and sound
International Journal of Gastronomy and Food Science, Vol. 31
2021
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Microbiological and sensory characterization of kombucha SCOBY for culinary applications
International Journal of Gastronomy and Food Science, Vol. 23