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1
Los aceites esenciales pueden reducir el uso de los antibióticos /
Article
2
Thinking big about obesity /
Article
3
Toxic effect of nitroesters on plant tissue cultures /
Article
4
Manual de gastronomía molecular : el encuentro entre la ciencia y la cocina /
by Koppmann, Mariana
Published 2017
Book
5
GRAS Flavoring Substances 26 /
Article
6
Targeting the Consumer Bulls-Eye /
Article
7
Ingredients set foundation for product development /
Article
8
Ingredient Innovations Evolve /
Article
9
Best Best in Better-for-you /
Article
10
Biopolymers for food design /
Published 2018
Book
11
Top 10 food trends /
Article
12
Energy drinks /
Article
13
Going the distance in ingredient innovation /
Article
14
Challenging synthetic food dyes : natural colours and ingredients.
Article
15
La Ciencia del Chocolate /
by Beckett, Stephen T.
Published 2002
Book
16
The present and future of prebiotics as food ingredients.
Article
17
In search of healthy but indulgent ice cream and dairy desserts.
Article
18
Cocina creativa o de autor /
by Pérez-Castano, Víctor
Published 2013
Book
19
Thinking outside the box of chocolates /
Article
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