NTU Trường Đại học Nha Trang
Bộ GD&ĐT
Tra cứu văn bằng
E-Learning
E-Office
Food science and technology international., Tập 21, Số 6, 2015
Mục lục:
DòngNội dung
1Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy / F Bianchi and others
2Post-storage cell wall metabolism in two sweet cherry (Prunus avium L.) cultivars displaying different postharvest performance / Burcu Belge and others
3Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt / Elena Gordun and others
4Development of a non-dairy probiotic fermented product based on almond milk and inulin / Neus Bernat and others
5Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers / L Vazquez-Araujo and others
6Effects of vacuum and modified atmosphere on textural parameters and structural proteins of cultured meagre (Argyrosomus regius) fillets / Marıa I Saez and others