Articulo
Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
FOOD CHEMISTRY;
FOOD CHEM
Registro en:
1873-7072
1120101
1120101
0308-8146
Autor
Uribe, Elsa
Lemus-Mondaca, Roberto
Vega-Galvez, Antonio
Zamorano, Marcela
Quispe-Fuentes, Issis
Pasten, Alexis
Di Scala, Karina
Institución
Resumen
8 FONDECYT rlemus@userena.cl FONDECYT 147