- -

Influence of minimally processed grapes washing with lemon essential oil

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Influence of minimally processed grapes washing with lemon essential oil

Show full item record

Almela Camañas, C.; Espert, M.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2014). Influence of minimally processed grapes washing with lemon essential oil. International Food Research Journal. 21(5):1851-1857. http://hdl.handle.net/10251/75532

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75532

Files in this item

Item Metadata

Title: Influence of minimally processed grapes washing with lemon essential oil
Author: Almela Camañas, Celia Espert, María Ortolá Ortolá, Mª Dolores Castelló Gómez, María Luisa
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] The increased interest in ready to eat products along with the great production of grapes make necessary to find a new way of presentation of this product in order to ease its consumption. The main goal is to keep ...[+]
Subjects: Grapes , Lemon essential oil , Antioxidant capacity
Copyrigths: Reserva de todos los derechos
Source:
International Food Research Journal. (issn: 2231-7546 )
Publisher version: http://www.ifrj.upm.edu.my/volume-21-2014.html
Type: Artículo

This item appears in the following Collection(s)

Show full item record