Publicacións nas que colabora con Paulo E. S. Munekata (4)

2022

  1. Recent advances in food products fortification with anthocyanins

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 6, pp. 1553-1567

2020

  1. Humulus lupulus L. as a natural source of functional biomolecules

    Applied Sciences (Switzerland), Vol. 10, Núm. 15

  2. Tomato as potential source of natural additives for meat industry. A review

    Antioxidants, Vol. 9, Núm. 1

  3. Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study

    Molecules, Vol. 25, Núm. 18