ISABEL ANDREA ODRIOZOLA SERRANO-rekin lankidetzan egindako argitalpenak (2)
2009
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Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments
Food Chemistry, Vol. 112, Núm. 1, pp. 258-266
2007
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Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits
Food Chemistry, Vol. 105, Núm. 3, pp. 1151-1158