Biochemical post-harvest transformations and quality of foods and raw materials
Application of structured lipids for obtaining a spread as a probiotic and prebiot...
COOLING TIME ON THE CHEMICAL COMPOSITION AND LIPID OXIDATION RATE OF THE MAIN MEAT...
Improvement of probiotic margarine sensory features and evaluation of the product ...
Development and characterization of powder honey produced by spray drying and spra...
Evaluation of ripening and sensory profile of probiotic Prato cheese with addition...
Obtaining Structured Lipids (SLs) with anti-obesogenic properties for application ...