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...
保存先:
第一著者: | Cárdenas-Castro, Alicia Paulina |
---|---|
その他の著者: | Perales-Vázquez, Guadalupe del Carmen, De La Rosa Carrillo, Laura Alejandra Ardilla, Zamora-Gasga, Víctor Manuel, Alvarez-Parrilla, Emilio, Sáyago-Ayerdi, Sonia G. |
フォーマット: | Artículo |
言語: | English |
出版事項: |
2019
|
主題: | |
オンライン・アクセス: | https://doi.org/10.1016/j.ijgfs.2019.100154 https://www.sciencedirect.com/science/article/abs/pii/S1878450X19300137 |
タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
類似資料
-
Cinética de secado y efecto de la temperatura sobre las características físicas y compuestos fenólicos de chile jalapeño rojo (Capsicum annuum L.)
著者:: Alvarez-Parrilla, Emilio
出版事項: (2019) -
Antimicrobial activity, phenolic compounds content, and antioxidant capacity of four edible macromycete fungi from Chihuahua, Mexico
著者:: Quiñonez Martínez, Miroslava
出版事項: (2021) -
The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics
出版事項: (2022) -
Campus Virtual: Hot potatoes (alumno)
著者:: Universidad Autónoma de Ciudad Juárez, 等
出版事項: (2016) -
Synergistic interactions between tocol and phenolic extracts from tree nuts species against human cancer cell lines
著者:: Abraham, Wall-Medrano
出版事項: (2022)