Evolucion del color, azucares y HMF en el tratamiento termico de zumo de manzana/Colour, sugars and HMF evolution during thermal treatment of apple juice

May 24, 2017 | Autor: Albert Ibarz | Categoría: Food Science, Kinetics, Heat Treatment, Food Science and Technology, Quantitative analysis, Browning, Color, First-Order Logic, Thermal Treatment, First Order Logic, Food Sciences, Quantitative Analysis, Browning, Color, First-Order Logic, Thermal Treatment, First Order Logic, Food Sciences, Quantitative Analysis

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