Postrecolección y Refrigeración
GPR
Centro Tecnológico de la Carne de Galicia
San Ciprian, EspañaPublications in collaboration with researchers from Centro Tecnológico de la Carne de Galicia (3)
2024
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Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies
Food Science and Nutrition, Vol. 12, Núm. 1, pp. 385-398
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Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies
Current Opinion in Food Science, Vol. 57
2022
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Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects
Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883