- DocumentoPlan de Accionenviado porEva Mayte Guadarrama
- DocumentoLactancia Materna Revistaenviado porEva Mayte Guadarrama
- DocumentoInjection of Marinade With Actinidin Increasesenviado porEva Mayte Guadarrama
- DocumentoInjection of marinade with actinidin increasesenviado porEva Mayte Guadarrama
- DocumentoEffects of Intermittent Fasting on Health,enviado porEva Mayte Guadarrama
- DocumentoHowfermentationbylacticacidbacteriacanaddresssafetyissuesinlegumesfoodproductsenviado porEva Mayte Guadarrama
- Documentolara-hidalgo2018enviado porEva Mayte Guadarrama
- Documentoromero-luna2018enviado porEva Mayte Guadarrama
- DocumentoCapitulo probioticosenviado porEva Mayte Guadarrama
- DocumentoCapitulo probioticosenviado porEva Mayte Guadarrama
- DocumentoInteligencia multipllesenviado porEva Mayte Guadarrama
- DocumentoAgroecología y Seguridad Alimentariaenviado porEva Mayte Guadarrama
- DocumentoThe EU regulatory framework on genetically modified organisms (GMOs)enviado porEva Mayte Guadarrama
- DocumentoGMO, Conventional and Organic Crops_ from Coexistence to Localenviado porEva Mayte Guadarrama
- DocumentoValoración Nutricional Ancianosenviado porEva Mayte Guadarrama
- DocumentoChrononutrition in the management of diabetesenviado porEva Mayte Guadarrama
- DocumentoPresentación fitoqumicos del aguacateenviado porEva Mayte Guadarrama
- DocumentoPolyphenol Oxidase Inactivation by Microwave Ovenenviado porEva Mayte Guadarrama
- DocumentoMISenviado porEva Mayte Guadarrama
- DocumentoTransición Alimentaria en México.pdfenviado porEva Mayte Guadarrama
- DocumentoAntidiabetic effects of fermented soybean products on type 2 diabetesenviado porEva Mayte Guadarrama
- DocumentoSoybean Foods and Their Benefits Potential Mechanisms of action.pdfenviado porEva Mayte Guadarrama
- DocumentoPULQUE.pdfenviado porEva Mayte Guadarrama
- DocumentoGut Microbiota and Allergic Disease New Findingsenviado porEva Mayte Guadarrama
- DocumentoPhenolic Acids, Flavonoids and Total Antioxidant Capacityenviado porEva Mayte Guadarrama
- DocumentoAntioxidant Activity and Phenolic Content of Selected Fruit Seedsenviado porEva Mayte Guadarrama
- DocumentoEffecto of harvest date on the nutritional quality and antioxidant capacity in Hass.pdfenviado porEva Mayte Guadarrama
- DocumentoMeadenviado porEva Mayte Guadarrama
- DocumentoGluten-free Breadmaking Improving Nutritional and Bioactiveenviado porEva Mayte Guadarrama
- DocumentoMA-02121-01enviado porEva Mayte Guadarrama
- DocumentoManual Laboratorio Nutriologiaenviado porEva Mayte Guadarrama
- DocumentoAqueous Extracts of Hibiscus Sabdariffa Calyces as an Antimicrobialenviado porEva Mayte Guadarrama
- DocumentoAntimicrobial Effect of Cranberry Juice and Extractsenviado porEva Mayte Guadarrama
- DocumentoNovel natural foodenviado porEva Mayte Guadarrama
- DocumentoBound phenolics in foods, a review.pdfenviado porEva Mayte Guadarrama
- DocumentoAntimicrobial Activity of blueberryenviado porEva Mayte Guadarrama
- DocumentoAntimicrobial activity of phenolic acids against commensal, probiotic.pdfenviado porEva Mayte Guadarrama
- DocumentoAntimicrobial Activityof Essential Oil Extracts of Various Onions y Garlicenviado porEva Mayte Guadarrama
- DocumentoAntimicrobial Activity, Phenolic Profile and Role in the Inflammation of Propolisenviado porEva Mayte Guadarrama
- DocumentoAntimicrobial activity of pomegranate (Punica granatum L.) fruit peels.pdfenviado porEva Mayte Guadarrama
- DocumentoAntimicrobial Activity of Phenolic Acids Against Commensal, Probioticenviado porEva Mayte Guadarrama
- DocumentoAntimicrobial Activity and Composition Profile of Grape (Vitis Vinifera)enviado porEva Mayte Guadarrama
- DocumentoAntibacterial Activity of a Grape Seed Extract and Its Fractions Againstenviado porEva Mayte Guadarrama
- DocumentoA Structure–Activity Relationship Study of Flavonoids as Inhibitors of E. Colienviado porEva Mayte Guadarrama
- DocumentoProduction and Characterization of Sponge-doughenviado porEva Mayte Guadarrama
- DocumentoUtilizacion de sorgo en gluten-freeenviado porEva Mayte Guadarrama
- DocumentoGluten-Free Sorghum Bread Improved by Sourdough Fermentation.pdfenviado porEva Mayte Guadarrama
- DocumentoGluten-Free Bread Production by the Corn Meal and Soybean.pdfenviado porEva Mayte Guadarrama
- DocumentoGluten Contamination in Oat Products and Products Naturally Freeenviado porEva Mayte Guadarrama