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Publications by J. Delgado-Adamez
Comparative Effect of High Pressure Processing and Traditional Thermal Treatment on the Physicochemical, Microbiology, and Sensory Analysis of Olive Jam
Grasas y Aceites
Organic Chemistry
Food Science
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Effect of Thermal Processing on Anthocyanin Degradation in Two Bilberry Jam Formulations
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Effect of the Manufacturing Process of Olive Jam on Quality of Lipids and Antioxidants.
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