Author:
Becerra Lili Dahiana,Zuluaga Martha,Mayorga Edgar Yesid,Moreno Fabián L.,Ruíz Ruth Y.,Escobar Sebastián
Funder
Corporación colombiana de investigación agropecuaria
Universidad de La Sabana
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Reference57 articles.
1. Hydrolysis of sucrose by immobilised Saccharomyces cerevisiae Invertase;A. Mahmood;Mesop. J. Agric.,2010
2. Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: A 3D modelling approach;Aguirre-García;J. Food Eng.,2020
3. Structure and function of the seed coat of Theobroma cacao L. and its possible impact on flavour precursor development during fermentation;Andersson;J. Appl. Bot. Food Qual.,2006
4. Flavor chemistry of cocoa and cocoa products — an overview;Aprotosoaie;Compr. Rev. Food Sci. Food Saf.,2016
5. A model food system for mass transfer in the acidification of cut root vegetables;Azevedo;Int. J. Food Sci. Technol.,1995
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献