Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content

Artículo original

Año: 2015

Martinez-Tome, M; Murcia, MA; Mariscal, M; Lorenzo, ML; Gomez-Murcia, V; Bibiloni, M; Jimenez-Monreal, AM

Título: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

• Q1