Instituto de la Grasa-ko ikertzaileekin lankidetzan egindako argitalpenak (11)

2008

  1. Characterization of polyphenoloxidase from the manzanilla cultivar (olea europaea pomiformis) and prevention of browning reactions in bruised olive fruits

    Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

  2. Ozonation process for the regeneration and recycling of Spanish green table olive fermentation brines

    European Food Research and Technology, Vol. 227, Núm. 2, pp. 463-472