FlippingFood I

Características sensoriales de los alimentos

Referencias

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consumption. Eur Food Res Technol. 2007; 226:25–31. Disponible en: https://doi.org/10.1007/s00217-006-0504-9 Lawless HT, Heymann H. Sensory evaluation of food. Principles and Practices. Second Edition. Springer, USA. 2010; 603 p. Disponible en: http://dx.doi.org/10.1007/978- 1-4419-6488-5 Nieto G. Biological activities of three essential oils of the Lamiaceae family. Medicines (Basel). 2017; 4:63. Disponible en: http://dx.doi.org/10.3390/medicines4030063 Periago MJ, Martínez-Valverde I, Ros G, Martínez C, López G. Propiedades químicas, biológicas y valor nutritivo del licopeno. An Vet (Murcia). 2001; 17:51-66. Disponible en: https://revistas.um.es/analesvet/article/view/16461

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