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Alvaro Montoya-Rodríguez

facultad de ciencias quimico-biologicas
H指数:11
被引数:586

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Effect of extrusion temperature and glycerol content on mechanical and barrier properties of amaranth flour-based edible films

挤压温度和甘油含量对苋菜粉基可食用薄膜力学性能和阻隔性能的影响

2026-07-290
PRE
Role of Germinated–Extruded Desi Chickpea Supplementation on Antioxidant and Antidiabetic Compounds In Vitro Bioaccessibility in Functional Blue Corn Tortillas

发芽-挤压加工的德西鹰嘴豆补充对功能性蓝玉米玉米饼中抗氧化和抗糖尿病化合物的体外生物可及性的作用

Foods
IF5.1
2026-05-190
OAAI
Antioxidant, Photoprotective, and In Vitro Antiaging Assessment of Optimized Water/Oil Emulsions of Selenized Chickpea Glutelin with Rosehip Oil or Grapeseed Oil

抗氧化、光保护及体外抗衰老评价:硒化鹰嘴豆谷蛋白与玫瑰果油或葡萄籽油优化水/油乳液的制备

2025-12-040
OA