Ana
Blanco Doval
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Consejo Superior de Investigaciones Científicas
Madrid, EspañaConsejo Superior de Investigaciones Científicas-ko ikertzaileekin lankidetzan egindako argitalpenak (2)
2021
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Artichoke pectic oligosaccharide characterisation and virtual screening of prebiotic properties using in silico colonic fermentation
Carbohydrate Polymers, Vol. 255
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Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity
Food Hydrocolloids, Vol. 110