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Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
dc.contributor.author | Lafarga Poyo, Tomás Valentín | |
dc.contributor.author | Acién Fernández, Francisco Gabriel | |
dc.contributor.author | Castellari, Massimo | |
dc.contributor.author | Villaró, Silvia | |
dc.contributor.author | Bobo, Gloria | |
dc.contributor.author | Aguiló Aguayo, Ingrid | |
dc.date.accessioned | 2020-09-01T09:03:57Z | |
dc.date.available | 2020-09-01T09:03:57Z | |
dc.date.issued | 2019-05-08 | |
dc.identifier.uri | http://hdl.handle.net/10835/8364 | |
dc.language.iso | en | es_ES |
dc.relation | info:eu-repo/grantAgreement/ES/MINECO/2016SABANA/ES/ Sustainable Algae Biorefinery for Agriculture aNd Aquaculture/SABANA/ | es_ES |
dc.title | Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.relation.projectID | /ES/MINECO/2016SABANA/ | es_ES |