An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products

  1. Roselló-Soto, E.
  2. Thirumdas, R.
  3. Lorenzo, J.M.
  4. Munekata, P.E.S.
  5. Putnik, P.
  6. Roohinejad, S.
  7. Mallikarjunan, K.
  8. Barba, F.J.
Libro:
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

ISBN: 9780128141755

Ano de publicación: 2019

Páxinas: 3-21

Tipo: Capítulo de libro

DOI: 10.1016/B978-0-12-814174-8.00001-9 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus