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Manuel Vicente Salvador Plata-Oviedo
Manuel Vicente Salvador Plata-Oviedo
Food science
Pomace
Winemaking
Chemistry
lipid oxidation
2
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4
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0
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Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté
2020
Brazilian Journal of Food Technology
Solange Teresinha Carpes
Daiane Pereira
Cristiane de Moura
Amália Soares dos Reis
Letícia Dangui da Silva
Tatiane Luiza Cadorin Oldoni
Jacqueline de Florio Almeida
Manuel Vicente Salvador Plata-Oviedo
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Citations (4)
Amido de milho modificado por processo de fosfatação em diferentes tempos de reação
2017
Mariana Oliveira
Larissa Rocha dos Santos
Franciele Leila Giopato Viell
Manuel Vicente Salvador Plata-Oviedo
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