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Oleorresinas de capsicum en la industria alimentaria
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Published 2006
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Identificación de factores que afectan la estabilidad de una bebida alcohólica tipo piña colada durante el almacenamiento
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Sustitución de tartrazina por betacaroteno en la elaboración de bebidas no alcohólicas
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Sustitución de colorantes en alimentos
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Composición de las oleorresinas de dos variedades de ají picante (habanero y tabasco) obtenidas mediante lixiviación con solventes orgánicos
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