Publikationen, an denen er mitarbeitet Ángel Gil Izquierdo (4)

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

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

2014

  1. Alcoholic fermentation induces melatonin synthesis in orange juice

    Journal of Pineal Research, Vol. 56, Núm. 1, pp. 31-38

2013

  1. Fermented orange juice: Source of higher carotenoid and flavanone contents

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 37, pp. 8773-8782