Versión - Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physico-chemical and nutritional quality of 'Oronules' mandarins

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    Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physico-chemical and nutritional quality of 'Oronules' mandarins por Contreras-Oliva, Adriana, Rojas-Argudo, Cristina, Pérez-Gago, María B.

    Publicado 2017
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  2. Imagen de Portada

    Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins por Contreras-Oliva, Adriana, Rojas-Argudo, Cristina, Pérez-Gago, María B.

    Publicado 2019
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