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Article(2)
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Tecnología alimentaria(2)
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High hydrostatic pressure can improve the microbial quality of sauerkraut during storage
ArticleAbstract: The impact of high hydrostatic pressure (HHP) on the microbial quality of sauerkraut during refrigerPalabras claves:High hydrostatic pressure, Microbial quality, Sauerkraut, STORAGEAutores:Gómez R., Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopusHigh hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products
ArticleAbstract: The aim of this research was to evaluate the protein pattern, immunoreactivity and amino acid composPalabras claves:amino acids, High hydrostatic pressure, Immunoreactivity, Protein, soybeanAutores:Baeza M., Gómez R., Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopus