José Ángel Pérez Alvarez-rekin lankidetzan egindako argitalpenak (3)

2023

  1. Beetroot juices as colorant in plant-based minced meat analogues: Color, betalain composition and antioxidant activity as affected by juice type

    Food Bioscience, Vol. 56

2022

  1. Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics

    LWT, Vol. 172

1997

  1. Thiobarbituric acid test for monitoring lipid oxidation in meat

    Food Chemistry, Vol. 59, Núm. 3, pp. 345-353