Universidad Autónoma de Chile-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2016

  1. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

    International Journal of Food Sciences and Nutrition, Vol. 67, Núm. 7, pp. 779-788

  2. Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice

    Journal of Functional Foods, Vol. 24, pp. 254-263

2015

  1. Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice

    Plant Foods for Human Nutrition, Vol. 70, Núm. 2, pp. 153-159