Universidad Autónoma Chapingo-ko ikertzaileekin lankidetzan egindako argitalpenak (1)

2017

  1. Betalains and phenolic compounds profiling and antioxidant capacity of pitaya (Stenocereus spp.) fruit from two species (S. Pruinosus and S. stellatus)

    Food Chemistry, Vol. 234, pp. 111-118