MARIA LUISA GONZALEZ SAN JOSE-rekin lankidetzan egindako argitalpenak (2)

2023

  1. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

    Food and Function, Vol. 14, Núm. 3, pp. 1785-1794

2022

  1. Antimicrobial properties and volatile profile of bread and biscuits melanoidins

    Food Chemistry, Vol. 373