कवर छवि

Quality Evaluation of Plant-Derived Foods Ⅱ

Dear Colleagues, It is well established that preference (but not exclusivity) for plant-derived foods can result in both health and environmental benefits. However, it must be acknowledged that not all plant-derived foods present the same quality to consumers. Hence, traditional and novel tools to a...

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ग्रंथसूची विवरण
अन्य लेखक:	Oliveira, Ivo Vaz de (संपादक)
स्वरूप:	इलेक्ट्रोनिक पुस्तक अध्याय
भाषा:	अंग्रेज़ी
प्रकाशित:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
विषय:	Research & information: general Biology, life sciences Technology, engineering, agriculture virgin olive oil Olea europea L. phenols sensory profile fatty acid composition volatile compounds quinoa seed fractions particle size wheat bread addition level canola rapeseed Brassica napus canola protein plant proteins breeding food safety sustainability sunflower seeds sunflower oil sunflower oilcakes nutritive parameters classification amino acids profile fatty acids composition fruit tree food policies food security Loganiaceae nutrients market economies novel products orange sweet potato red rice flakes bioactive compound antioxidant activity physicochemical sensory properties Prunus domestica standardization GC-MS antioxidant HPLC microbial limits
ऑनलाइन पहुंच:	DOAB: download the publication DOAB: description of the publication
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