| dc.contributor.author | Castañón X. | |
| dc.contributor.author | Argaiz A. | |
| dc.contributor.author | López-Malo A. | |
| dc.date.accessioned | 2018-03-01T00:11:22Z | |
| dc.date.available | 2018-03-01T00:11:22Z | |
| dc.date.issued | 1999 | |
| dc.identifier.issn | 2-s2.0-0011717446 | |
| dc.identifier.uri | http://repositorio.udlap.mx/xmlui/handle/123456789/7505 | |
| dc.description.abstract | https://www.scopus.com/inward/record.uri?eid=2-s2.0-0011717446&doi=10.1177%2f108201329900500105&partnerID=40&md5=c6191dab226b72ed1005fd398b425481 | |
| dc.source | Scopus | |
| dc.title | Effect of storage temperature on the microbial and color stability of banana purée with addition of vanillin or potassium sorbate [Efecto de la temperatura de almacenamiento en la estabilidad microbiológica y en el color del puré de plátano con la adición de vainillina o sorbato de potasio] | |
| dc.type | Article |
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