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Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion
Nutritional quality of beef patties with added flaxseed and tomato paste
Antioxidant, antihemolysis, and retinoprotective potentials of bioactive lipidic compounds from wild shrimp (Litopenaeus stylirostris) muscle
Quinoa (Chenopodium quinoa Willd) paste aspartial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety
RDF description of CYTA-JOURNAL OF FOOD - http://research.umh.es/vivo/pub/revista/1947-6337