Cassani, L. V., Tomadoni, B. M., Moreira, M. d. R., Ponce, A. G., & Agüero, M. V. (2017). Optimization of inulin: Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice. Web
Citación estilo ChicagoCassani, Lucía Victoria, Bárbara María Tomadoni, Maria del Rosario Moreira, Alejandra Graciela Ponce, and Maria Victoria Agüero. Optimization of Inulin: Oligofructose Proportion and Non-thermal Processing to Enhance Microbiological and Sensory Properties of Fiber-enriched Strawberry Juice. 2017.
Cita MLACassani, Lucía Victoria, et al. Optimization of Inulin: Oligofructose Proportion and Non-thermal Processing to Enhance Microbiological and Sensory Properties of Fiber-enriched Strawberry Juice. 2017.