Rebeca Contador

Suggest Changes
Learn More
Physicochemical parameters, bioactive compounds' content (carotenoids and total phenols), total antioxidant activity, and enzymatic activity of polyphenol oxidase (PPO) were evaluated after high(More)
The effect of high pressure processing (HPP) (400 and 600 MPa for 1 and 5 min) and the stability during storage were studied in two ready to heat vegetable meals: meal A, mainly composed by pumpkin(More)
  • 1