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Mereles, L.; Castelló Gómez, ML.; Piris, P.; Villalba, R.; Coronel, E.; Caballero, S.; López, J.... (2023). Physicochemical and Nutritional Characterization of Paraguayan Organic Moringa oleifera Leaves as a Food Ingredient. Biology and Life Sciences Forum. 25(18):1-4. https://doi.org/10.3390/blsf2023025018
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/205728
Título: | Physicochemical and Nutritional Characterization of Paraguayan Organic Moringa oleifera Leaves as a Food Ingredient | |
Autor: | Mereles, L. Piris, P. Villalba, R. Coronel, E. Caballero, S. López, J. Suárez, A. Figueras, C. Gómez, E.A. | |
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[EN] Knowledge of the physicochemical characteristics of organic moringa leaves, such as the color, the moisture control and water activity (aw) for biological control, as its basic composition, provides valuable starting ...[+]
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Derechos de uso: | Reconocimiento (by) | |
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Versión del editor: | https://doi.org/10.3390/blsf2023025018 | |
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This work was supported by grant Ia ValSe-Food-CYTED (119RT0567) and was funded by the project MORNUPAY (Ref. AD2115- Centre for Development Cooperation (CCD)-Universitat Politècnica de València, Spain) and A. Gómez has ...[+]
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