Titlebook: Natural Additives in Foods; German Ayala Valencia Book 2023 The Editor(s) (if applicable) and The Author(s), under exclusive license to Sp

只看該作者 · 發(fā)表于 2025-3-25 07:16:34

cation of natural additives in the food sector. Covering natural antioxidants, antimicrobials, colorants and sweeteners, this text also focuses on unconventional sources of natural additives, valorization and t978-3-031-17348-6978-3-031-17346-2

只看該作者 · 發(fā)表于 2025-3-25 11:00:58

Maria Jaízia dos Santos Alves,Raul Remor Dalsasso,Germán Ayala Valencia,Alcilene Rodrigues Monteiro

只看該作者 · 發(fā)表于 2025-3-25 14:08:37

Andrés F. Ca?on-Ibarra,M. Paola Sanchez-Casta?eda,Lina M. Arbelaez,Leidy T. Sanchez,Magda I. Pinzon,

只看該作者 · 發(fā)表于 2025-3-25 19:39:00

只看該作者 · 發(fā)表于 2025-3-25 20:53:12

只看該作者 · 發(fā)表于 2025-3-26 01:45:35

只看該作者 · 發(fā)表于 2025-3-26 04:23:06

只看該作者 · 發(fā)表于 2025-3-26 10:14:53

只看該作者 · 發(fā)表于 2025-3-26 13:15:55

idants, antimicrobials, colorants and sweetener.Analyses theAdditives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, ant

只看該作者 · 發(fā)表于 2025-3-26 20:14:37

		自動登錄	找回密碼
密碼			To register

關(guān)于派博傳思			派博傳思旗下網(wǎng)站			友情鏈接
派博傳思介紹	公司地理位置	論文服務(wù)流程	影響因子官網(wǎng)	吾愛論文網(wǎng)	大講堂	北京大學(xué)	Oxford Uni.	Harvard Uni.
發(fā)展歷史沿革	期刊點評	投稿經(jīng)驗總結(jié)	SCIENCEGARD	IMPACTFACTOR	派博系數(shù)	清華大學(xué)	Yale Uni.	Stanford Uni.
\|Archiver\|手機(jī)版\|小黑屋\| 派博傳思國際 ( 京公網(wǎng)安備110108008328) GMT+8, 2025-10-18 17:46
Copyright © 2001-2015 派博傳思京公網(wǎng)安備110108008328 版權(quán)所有 All rights reserved