Sauces: An undiscovered healthy complement in Mexican cuisine
Gastronomic differences between the countries cuisines around the world were largely defined due to the diversification of the use of spices and condiments during the European colonization of America, Asia and Africa. Hence, gastronomy tells the story of thousands of generations in a country and con...
Sábháilte in:
Príomhchruthaitheoir: | Cárdenas-Castro, Alicia Paulina |
---|---|
Rannpháirtithe: | Perales-Vázquez, Guadalupe del Carmen, De La Rosa Carrillo, Laura Alejandra Ardilla, Zamora-Gasga, Víctor Manuel, Alvarez-Parrilla, Emilio, Sáyago-Ayerdi, Sonia G. |
Formáid: | Artículo |
Teanga: | English |
Foilsithe / Cruthaithe: |
2019
|
Ábhair: | |
Rochtain ar líne: | https://doi.org/10.1016/j.ijgfs.2019.100154 https://www.sciencedirect.com/science/article/abs/pii/S1878450X19300137 |
Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|
Míreanna comhchosúla
-
Cinética de secado y efecto de la temperatura sobre las características físicas y compuestos fenólicos de chile jalapeño rojo (Capsicum annuum L.)
de réir: Alvarez-Parrilla, Emilio
Foilsithe / Cruthaithe: (2019) -
Antimicrobial activity, phenolic compounds content, and antioxidant capacity of four edible macromycete fungi from Chihuahua, Mexico
de réir: Quiñonez Martínez, Miroslava
Foilsithe / Cruthaithe: (2021) -
The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics
Foilsithe / Cruthaithe: (2022) -
Campus Virtual: Hot potatoes (alumno)
de réir: Universidad Autónoma de Ciudad Juárez, et al.
Foilsithe / Cruthaithe: (2016) -
Synergistic interactions between tocol and phenolic extracts from tree nuts species against human cancer cell lines
de réir: Abraham, Wall-Medrano
Foilsithe / Cruthaithe: (2022)