Journal of Biology and Today's World

Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain

Publications

• Commentary   
  Bioactive Molecule Formation During Thermal Processing of Vegetable and Fruit Puree (Baby Food).
  Author(s): Juan Fernández-Bolaños* and Alejandra Bermúdez-Oria
  
  DOI: 10.35248/2322-3308-11.2.003

  HTML PDF