검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system Lopez-Lopez A, Beato VM, Sanchez AH, Garcia-Garcia P, Montano A Journal of Food Engineering, 120, 9, 2014 |
| 2 |
Kinetics of heat penetration and textural changes in garlic during blanching Rejano L, Sanchez AH, Montano A, Casado FJ, de Castro A Journal of Food Engineering, 78(2), 465, 2007 |