Alimentos de origen vegetal: procesado, calidad e ingredientes funcionales
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Instituto de la Grasa
Sevilla, EspañaPublications in collaboration with researchers from Instituto de la Grasa (3)
2024
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Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect
Foods, Vol. 13, Núm. 8, pp. 1154-1154
2023
1997
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Changes in Insoluble and Soluble Dietary Fiber of White Asparagus (Asparagus officinalis L.) during Different Conditions of Storage
Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 8, pp. 3228-3232