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Cinética de incorporación de vitaminas liposolubles y antioxidantes en carne de “Carpa Herbívora” (Ctenopharyngodon idella)
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Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets
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Perfil de vitaminas liposolubles antioxidantes en la carne de alevines de Ctenopharyngodon idella (carpa herbívora) alimentados con dos dietas contrastantes.
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Antioxidant status and odour profile in milk from silage or lucerne-fed cows
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Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate
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Oxidative Stability and Sensory Properties of Pecan Nuts
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Perfil de ácidos grasos en diferentes materiales de Chenopodium quinoa
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Desarrollo y escalado del proceso de producción de un queso de pasta blanda light funcional debido a la incorporación de fitoesteroles y alfa-tocoferol
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Análisis de parámetros críticos de calidad de nuez pecán para su conservación a temperatura ambiente
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Performance of eggplant (Solanum melongena L.) antioxidant dietary fiber in a vegan cashew cream cheese
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Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing
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Oxidative status of a yogurt-like fermented maize product containing phytosterols
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Evaluación de parámetros oxidativos y contenido de alfa y gama tocoferol en chips de queso mozzarella liofilizados envasados en distintas atmósferas
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Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed
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Calidad de carne cocida destinada al mercado interno: aspectos fisicoquímicos = Physicochemical characteristics of cooked beef intended for domestic market
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