Ciência E Tecnologia De Alimentos: Pesquisa E Práticas Contemporâneas - Volume 2 2021
DOI: 10.37885/210805681
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Efecto De La Temperatura De Tostado en Ácidos Grasos, Antioxidantes Y Compuestos Fenolicos De La Nuez De Castaña (Bertholletia Excelsa H.B.K.)

Isidro Ccanque Pacco1,
Julián Colquehuanca Vilca2,
Luis Mamani3
et al.
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