000			01272nam a2200133Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aQuality Evaluation of Plant-Derived Foods
546			_aEnglish[eng]
650			_acracking index||fruit quality||sweet cherry fruit||yield efficiency||Prunus dulcis||processing||sensorial analysis||fatty acids||antioxidant||Beetroot (Beta vulgaris L.)||juice||bioactive components||fermented beverage||probiotics||Linum usitatissimum||Camelina sativa||antioxidant capacity||bioactive compounds||glucosinolates||lignans||phenols||co-products valorization||wheat noodles||isomaltodextrin||storage stability||cooking quality||sensory evaluation||microstructure||legume||germination||lyophilization||chemical compounds||FT-IR analysis||principal component analysis||ozone||sea buckthorn||mechanical properties||microbial load||grape peels||pasta||wheat flour||fibers||antioxidants||biofortification||ripening||selenium||Solanum lycopersicum||volatile organic compounds (VOCs)||rhubarb||sugars||organic acids||juices||yield of petioles||non-browning||polyphenol oxidase||phenolics||vitamin C||glutathione
700			_aOliveira, Ivo Vaz de
856			_uhttps://mdpi.com/books/pdfview/book/4255
942			_cEB
999			_c31226 _d31226