Clorofila y carotenoides en tecnología de alimentos.
by María Isabel (Ed.).- Mínguez Mosquera
A scientific resource on chlorophyll and carotenoids and their applications in food technology and processing.
About This Book
This book examines the roles of chlorophyll and carotenoids within food technology contexts.
It provides scientific insights into these pigments and their relevance to food processing and quality.
The content is structured to support research and professional applications in the field.
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