Paula Pinto Villegas | IUFoST | Galoá Proceedings

School of Food Engineering-Pontificia Universidad Catolica de Valparaiso

Paula Pinto Villegas

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REUTILIZATION OF BLUEBERRY SKIN RESIDUES USING A DRYING PROCESS TO OBTAIN A TEA INFUSION WITH HIGH IN VITRO ANTIOXIDANT CAPACITY.
Food Processing

Beatriz Cancino-Madariaga ; Paula Pinto Villegas ¹ ; LENA GALVEZ RANILLA ² ; Beatriz Cancino Madariaga ³

¹ School of Food Engineering-Pontificia Universidad Catolica de Valparaiso ;

² School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Playa Ancha, Valparaíso, Chile. ;

³ School of Food Engineering/Pontificia Universidad Catolica de Valparaiso

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Co-authors (3)