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Publications by Julio César García-Zebadúa
Assessment of the Variation of the Volatile Compound Composition and Antioxidant Activity in Opuntia Fruits Liquors During the Maceration Process
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Related publications
Investigating the Variation of Volatile Compound Composition in Maotai Liquor During Its Multi-Rounds Brewing Process Using Statistical Methods
Food Technology and Biotechnology
Biotechnology
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
Studies on the Physico-Chemical Characteristics, Antioxidant Activity and Juiceorganic Compound Composition in Azerbaijan Wild Pomegranate Fruits
Plant & Fungal Research
Proximate Composition and Antioxidant Activity in Fruits of Jurubeba
Brazilian Journal of Food Research
Phytochemical Composition and Antioxidant Activity of Malus Baccata (L.) Borkh. Fruits
Food Science and Applied Biotechnology
Assessment of Volatile Oil Composition, Phenolics and Antioxidant Activity of Bay (Laurus Nobilis) Leaf and Usage in Cosmetic Applications
International Journal of Secondary Metabolite
Element Composition, Total Phenolics and Antioxidant Activity of Wild and Cultivated Blackberry (Rubus Fruticosus L.) Fruits and Leaves During the Harvest Time
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Horticulture
Plant Science
Agronomy
Crop Science
Chemical Composition and Antioxidant Properties of Volatile Oil
The Open Conference Proceedings Journal
Vinegar Production From Fruit Concentrates: Effect on Volatile Composition and Antioxidant Activity
Journal of Food Science and Technology
Food Science
Centesimal Composition and Antioxidant Compounds of Two Fruits From the Cerrado (Brazilian Savannah)
Revista Ceres
Agricultural
Veterinary
Biological Sciences
