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Physicochemical Properties and Structure Changes of Food Products during Processing

Detalles Bibliográficos
Autores principales:	Igual, Marta, Martínez-Monzó, Javier
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368395/ https://www.ncbi.nlm.nih.gov/pubmed/35954131 http://dx.doi.org/10.3390/foods11152365

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