Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Journal of Food Composition and Analysis, Volume 148, Part 2
Author(s): Carlos E. Lozano-Olvera, Irma Pérez-Silva, Giaan A. Álvarez-Romero, José A. Rodriguez, Jesús Andrés Tavizón-Pozos, Ma. Elena Páez-Hernández
Publication date: December 2025Source: Journal of Food Composition and Analysis, Volume 148, Part 2Author(s): Carlos E. Lozano-Olvera, Irma Pérez-Silva, Giaan A. Álvarez-Romero, José A. Rodriguez, Jesús Andrés Tavizón-Pozos, Ma. Elena Páez-Hernández Read More
Related posts:
Contribution of black olives and other vegetable toppings to acrylamide formation in pizzas
Non-invasive detection of internal foreign bodies in foods by using air-coupled ultrasound: case studies in beef burger patties and jelly plates
Analysis of PAHs in Brazilian coffee by combining QuEChERS and LD-DLLME
Chemical characterization and oxidative status of olive oils extracted by expeller pressing and supercritical CO2 extraction: Impact on quality standards and their regulatory recognition
Nutritional quality of fatty acids from donated human milk, infant formulas and human milk fortifier
Salting-out liquid-liquid extraction (SALLE) of phenolic compounds of fruits and ultra-fast RP-HPLC/DAD analysis: Validation of the method and characterization of fruits from the Brazilian Caatinga biome