Publicaciones en colaboración con investigadores/as de Universidade de Vigo (2)

2024

  1. 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

2022

  1. 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