Hasil Pencarian - María Remedios Marín-Arroyo

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  1. 1
    Sensory Characterization and Acceptability of a New Lulo (<i>Solanum quitoense</i> Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers

    Sensory Characterization and Acceptability of a New Lulo (<i>Solanum quitoense</i> Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers oleh María Remedios Marín-Arroyo, Sofía Marcela González-Bonilla

    Diterbitkan 2022-10-01
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  2. 2
    Characterization and classification of lulo (Solanum quitoense Lam.) fruits by ripening stage using partial least squares discriminant analysis (PLS-DA)

    Characterization and classification of lulo (Solanum quitoense Lam.) fruits by ripening stage using partial least squares discriminant analysis (PLS-DA) oleh Sofía Marcela González-Bonilla, María Remedios Marín-Arroyo

    Diterbitkan 2022-12-01
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  3. 3
    Characterisation and classification of Spanish white wines by multivariate data analysis

    Characterisation and classification of Spanish white wines by multivariate data analysis oleh Montserrat Navarro, Iñigo Arozarena, María Remedios Marín-Arroyo, Ana Casp

    Diterbitkan 2001-06-01
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  4. 4
    Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

    Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance oleh Gorka Merino, Maria Remedios Marín-Arroyo, María José Beriain, Francisco C. Ibañez

    Diterbitkan 2021-02-01
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  5. 5
    Non-animal proteins as clarifying agents for red wines

    Non-animal proteins as clarifying agents for red wines oleh María José Noriega-Domínguez, Daniel Salvador Durán, Paloma Vírseda, María Remedios Marín-Arroyo

    Diterbitkan 2010-09-01
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