Publikationen, an denen er mitarbeitet MIGUEL ANGEL PRIETO LAGE (3)

2022

  1. Functional foods based on the recovery of bioactive ingredients from food and algae by-products by emerging extraction technologies and 3D printing

    Food Bioscience, Vol. 49

2021

  1. Main applications of cyclodextrins in the food industry as the compounds of choice to form host–guest complexes

    International Journal of Molecular Sciences, Vol. 22, Núm. 3, pp. 1-23

2019

  1. The potential of seaweeds as a source of functional ingredients of prebiotic and antioxidant value

    Antioxidants, Vol. 8, Núm. 9