


por uciinformatica | Feb 24, 2020 | Noticias
Un estudio realizado por el Instituto de Salud Carlos III de Madrid, proporciona datos interesantes sobre la dinámica de la degradación fenólica durante el proceso de cocción con AOVE en sartén normal, con algunas sorpresas: el tiempo ha tenido un efecto en algunos...Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
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