Francisco José Salar-rekin lankidetzan egindako argitalpenak (2)

2024

  1. Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

    Foods, Vol. 13, Núm. 1

2021

  1. High hydrostatic pressure vs. Thermal pasteurization: The effect on the bioactive compound profile of a citrus maqui beverage

    Foods, Vol. 10, Núm. 10