Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake

FOOD CHEMISTRY;
FOOD CHEM

dc.creatorUribe, Elsa
dc.creatorLemus-Mondaca, Roberto
dc.creatorVega-Galvez, Antonio
dc.creatorZamorano, Marcela
dc.creatorQuispe-Fuentes, Issis
dc.creatorPasten, Alexis
dc.creatorDi Scala, Karina
dc.date2014
dc.date2016-11-29T20:04:19Z
dc.date2022-07-06T05:36:16Z
dc.date2016-11-29T20:04:19Z
dc.date2022-07-06T05:36:16Z
dc.date2014
dc.date.accessioned2023-08-22T10:40:56Z
dc.date.available2023-08-22T10:40:56Z
dc.identifier1873-7072
dc.identifier1120101
dc.identifier1120101
dc.identifier0308-8146
dc.identifierhttps://hdl.handle.net/10533/130649
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8340866
dc.description8
dc.descriptionFONDECYT
dc.descriptionrlemus@userena.cl
dc.descriptionFONDECYT
dc.description147
dc.languageeng
dc.publisherAPPLIED SCIENCE PUBLISHERS
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1120101
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relationhttps://doi.org/10.1016/j.foodchem.2013.09.121
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleInfluence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
dc.titleFOOD CHEMISTRY
dc.titleFOOD CHEM
dc.typeArticulo
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.coverageLONDON


Este ítem pertenece a la siguiente institución