Green technologies for food processing: Principal considerations

  1. López-Pedrouso, M.
  2. Díaz-Reinoso, B.
  3. Lorenzo, J.M.
  4. Cravotto, G.
  5. Barba, F.J.
  6. Moure, A.
  7. Domínguez, H.
  8. Franco, D.
Livre:
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

ISBN: 9780128141755

Année de publication: 2019

Pages: 55-103

Type: Chapitre d'ouvrage

DOI: 10.1016/B978-0-12-814174-8.00003-2 GOOGLE SCHOLAR
La source de données: Scopus